Carrot cake Gluten Free
You’ll love this carrot cake recipe with carrot cream cheese frosting that is so light and full of fall flavors. It’s easy to make and is Gluten Free. You can easily whip up this cake in minutes, no mixer needed.
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INGREDIENTS
Carrot Cake
- 3 cup carrots, grated
- 1 cup rice flour, gluten-free
- ½ cup cornflour, gluten-free
- 5 oz sugar
- 3 eggs, medium
- ⅓ cup olive oil
- 1 cup walnuts, chopped
- Pinch of nutmeg
- 2 teaspoon cinnamon powder
- Pinch of salt
- 1 ½ teaspoon baking powder, gluten-free
- Pinch black ground pepper
Cream Cheese Frosting
- 2-3 tablespoon fresh carrot juice
- 200 g cream cheese, I used Philadelphia
- 4 tablespoon sugar powder
- Garnish almond flakes, and walnuts
INSTRUCTIONS
- In a large bowl add eggs and sugar, salt pepper, and then whisk everything to combine.
- Next, add olive oil, grated carrots, and mix well.
- In a separate bowl combine corn flour (not to be mistaken with cornstarch!) and rice flour and then add baking powder, nutmeg, and cinnamon. Stir-whisk to combine and slowly (a ¼-½ cup at a time) strain the mixture into the wet ingredients bowl.
- Finally, add nuts and mix to combine.
- Prepare the baking dish with parchment paper (simply place two pieces of paper across each other, it will be easier to remove the cake out of the baking dish). When done, pour in the dough.
- Transfer to preheated to 350 F (180 C) and bake for 25-30 minutes. Once your cake nears the end of the bake time, test if your cake is ready. You can use a skewer or toothpick to see if the cake is baked through. If it comes out clean, your carrot cake is ready.
- While your cake is baking, prepare the frosting by simply combining all the ingredients. You can do it with a fork, no need to use a mixer for this.
- After removing the cake from the oven, let it cool and only after apply the frosting using a spatula.
- Cut into squares and enjoy.
NOTES
Depending on the carrots your cake can slightly come out different. The juicier carrots the more moist and sweet your cake will taste. Sometimes I make a double amount of the frosting to balance out the flavors and texture. You can make extra frosting just in case and keep it in the fridge for up to 1-2 weeks. It also freezes very well.
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