Adding a gluten-free version to the traditional favourite
I had an abundance of carrots in my fridge over the long weekend and it seemed fitting that a carrot cake was in order, given that it was Easter weekend. After baking the usual carrot cake however, which is probably one of the most popular recipes on my blog, I decided I want to create a gluten-free version.
I am less skilled at gluten-free baking, but happened to stumble over a gluten-free recipe from Modern Baking by Donna Hay. The cake was delicious and moist, without being wet. This is what I have struggled with with other tests of carrot cakes.
I paired it with my usual honey cream cheese icing and it was a keeper. I have made only a few minor adjustments to the original recipe (which can be found here) to suit my tastes and preferences This is definitely one to archive if you have gluten allergies.
If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.
FOR THE GLUTEN FREE CARROT CAKE
- 5 large eggs
- 2 teaspoons vanilla essence
- 275g brown sugar
- 125ml sunflower oil
- 400g almond flour
- 1 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 50g coconut flakes, toasted
- 100g pecans, toasted and chopped
- 80g raisins
- 350g grated carrots
- Preheat the oven to 160 degrees celcius. Grease and line the base and sides of a 23cm round baking pan with baking paper.
- Place the eggs, vanilla and sugar into a bowl, ideally of a stand mixer, and whip for about 10 minutes until tripled in volume. You can do this with a hand mixer, but requires a bit more effort.
- Once tripled in volume, slowly stream in the oil and mix for a minute more.
- Place the almond flour, baking powder and spices into a bowl.
- Pour in the egg mixture and gently fold.
- The add the nuts, raisins, coconut and carrots and fold.
- Bake for 1 hour and 15 minutes, or until a few moist crumbs are attached to a skewer when poked through the middle. If the top of the cake is getting too dark, cover it with some foil. Check this around the 40 minute mark and then regularly every 15 minutes or so.
- Let the cake cool completely in the tin, the refrigerate for 2 hours until firm before removing from tin.
FOR THE CREAM CHEESE ICING
- 250g cream cheese
- 100g butter
- 60g icing sugar
- 35g honey
- Cream the butter until light and airy.
- Then add in the honey and icing sugar and beat until combined.
- In a separate bowl, beat the cream cheese until smooth.
- Then gently fold the cream cheese into the butter and icing sugar mixture.
- Beating the cream cheese separately ensures that it is not over beaten.
- Spread over the cooled cake.
Recipe by adventureswithsugar.com