Name: Gluten-free carrot cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Cuisine: Baking
Ingredients: 4 eggs; 1 1/4 cup sugar; 1 1/4 cup oil; 1 1/2 cup gluten-free flour; 1/2 cup almond flour; 1/2 cup desiccated coconut fine; 3/4 tsp salt; 2 tsp baking powder; 1 tsp bicarbonate of soda; 1/4 tsp ground cardamom; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 3 cup carrots grated; 1/3 cup walnuts chopped; 1/3 cup dried pineapple chopped; 250 g butter; 500 g icing sugar; 250 g cream cheese; 1 tsp vanilla extract; 1 pinch salt

Recipe Disclaimer

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Ingredients (20)

For the cake

4	eggs
1 1/4 cup	sugar
1 1/4 cup	oil
1 1/2 cup	gluten-free flour
1/2 cup	almond flour
1/2 cup	desiccated coconut — fine
3/4 tsp	salt
2 tsp	baking powder
1 tsp	bicarbonate of soda
1/4 tsp	ground cardamom
1/4 tsp	ground ginger
1/4 tsp	ground nutmeg
3 cup	carrots — grated
1/3 cup	walnuts — chopped
1/3 cup	dried pineapple — chopped

For the icing sugar

250 g	butter
500 g	icing sugar
250 g	cream cheese
1 tsp	vanilla extract
1 pinch	salt

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Method:

Beat eggs and sugar together until light and creamy. Add the oil, beat until well combined.

In a separate bowl, combine gluten-free flour mix with salt, spices, bicarb and baking powder.

Add the flour mixture to the egg mixture, gently stir to combine.

Fold in the grated carrot, followed by the walnuts and dried pineapple.

Bake in two lined baking tins at 180°C for 40 minutes or until a skewer comes out clean.

For the cream cheese icing

Cream the butter until light and creamy, beat in the icing sugar slowly, once the butter and icing sugar are fully combined (the mixture will be very thick but don’t stress) add the cream cheese, vanilla extract and salt and beat to combine only until the mixture is smooth. Do not over mix.

Once the cakes have cooled assemble with cream cheese icing and simply enjoy!

Notes

Use a gluten-free flour mix that has xanthum gum in it.
You can substitute the gluten-free flour for cake wheat flour directly in this recipe.
Use full-fat cream cheese that is sold in blocks.

Recipe by Bianca Jones. Image shot by Rikki Hibbert