Gluten Free Carrot Cake

Delicious, moist and you wouldn’t know it had carrots in it. Perfect for using up a bumper harvest. Another recipe that you wouldn’t pick as gluten free.
Ingredients
- 250 grams plain gluten free flour
OR
- 150g rice flour
- 65g corn flour
- 35g tapioca flour
- 2 teaspoons gluten free baking powder
- 1 teaspoon bicarb of soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup light vegetable oil
- ½ cup water
- 2 large eggs
- 2 cups (300 grams) brown sugar
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) grated carrots, lightly packed
- ½ cup walnuts roughly chopped
Icing
- 1 packet cream cheese, room temperature
- ½ cup unsalted butter, softened to room temperature
- 2 cups gluten free icing sugar
Method
- Preheat oven to 175 Celsius
- Line 2 20cm cake tins with baking paper, or grease and lightly flour them. I did the latter because it makes for more crispy sides to the cake which I like.
- Put the wet ingredients into a bowl and add the dry ingredients
- Mix thoroughly but don’t over mix
- If it’s too dry carefully add more water until it’s a cake batter consistency
- If it’s too wet, add more rice flour a spoonful at a time
- Divide the cake mix between the two cake tins
- Bake for 35 to 40 minutes, or until a skewer stuck in the middle comes out clean
- Remove from the oven and allow to cool for 10 minutes or so in the pan, then turn out onto a wire rack to cool completely
- Level off one of the cakes with a cake leveller
- Spread cream cheese icing on the top of one cake, put the other cake on top and cover the top with the rest of the icing
Icing
- Put the cream cheese into a mixing bowl and beat until smooth
- Gently beat in the butter
- Fold in the icing sugar
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