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

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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