Gluten-free carrot cake
|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|
|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|
|500 g||icing sugar|
|250 g||cream cheese|
|1 tsp||vanilla extract|
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!
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
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