Purple and teal foil Easter eggs on the basketweave frosting of a gluten-free carrot cake

Cakes & Cupcakes

Gluten-Free Carrot Cake

A gluten-free version of the traditional favourite.

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A gluten-free carrot cake with basketweave frosting on a pink stand, a layer cake behind Close-up of the piped frosting and foil Easter eggs on top of a gluten-free carrot cake

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 wanted 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 in 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 to suit my tastes and preferences. This is definitely one to archive if you have gluten allergies.

Two gluten-free carrot cakes on pink and wooden stands beside a vase of peach roses A slice of gluten-free carrot cake on stacked pink plates with a gold fork

The recipe

Gluten-Free Carrot Cake

adventureswithsugar.com/gluten-free-carrot-cake/

Method

Method: carrot cake

  1. Preheat the oven and prepare the tin: Preheat the oven to 160˚ Celsius. Grease and line the base and sides of a 23cm round baking pan with baking paper.
  2. Whip the eggs and sugar: 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 it requires a bit more effort.
  3. Add the oil: Once tripled in volume, slowly stream in the oil and mix for a minute more.
  4. Combine the dry ingredients: Place the almond flour, baking powder and spices into a bowl.
  5. Fold in the egg mixture: Pour in the egg mixture and gently fold.
  6. Fold in the nuts, fruit and carrots: Then add the nuts, raisins, coconut and carrots and fold.
  7. Bake: 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.
  8. Cool and chill: Let the cake cool completely in the tin, then refrigerate for 2 hours until firm before removing from the tin.

Method: cream cheese icing

  1. Cream the butter: Cream the butter until light and airy.
  2. Add the honey and icing sugar: Then add in the honey and icing sugar and beat until combined.
  3. Beat the cream cheese: In a separate bowl, beat the cream cheese until smooth.
  4. Fold in the cream cheese: Then gently fold the cream cheese into the butter and icing sugar mixture.
  5. Why beat it separately: Beating the cream cheese separately ensures that it is not over beaten.
  6. Ice the cake: Spread over the cooled cake.
A layered gluten-free carrot cake topped with Easter eggs on a wooden stand, roses behind The basketweave gluten-free carrot cake with Easter eggs, roses behind

Recipe by adventureswithsugar.com

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