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Gluten Free Carrot Cake

Serves: 6 | Prep time: 15 minutes | Cooking time: 50 minutes | Cooking Skills: Moderate

This is a truly epic carrot cake that is not only gluten free, but refined sugar and dairy free too! If you can find Tofutti it makes for an amazing icing! If you cant find any however, try soaking some cashews and blitzing them in a blender - these can be used in the place of the Tofutti.

 

Ingredients

For The Cake:

  • 150g gluten free flour
  • **OR**
  • **40g rice flour
  • 40g buckwheat flour
  • 20g tapioca flour
  • 20g potato flour
  • 20g sorghgum flour**
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 eggs
  • 100g coconut palm sugar
  • 1 tsp vanilla essence
  • 180ml melted coconut oil
  • 190g grated carrot
  • 70g chopped pecans
For the Cream Cheese Topping:
  • 200g Tofutti (tofu cream cheese)
  • 1 tbsp rice syrup
  • 1 tsp vanilla essence
Instructions
  1. Pre-heat oven to 180°C
  2. Line a 6 inch cake tin (larger if you want only one layer of cake) with greaseproof paper.
  3. Next, weigh out your flours and put into a bowl. Add the xanthan gum, cinnamon, baking powder, bicarbonate of soda and salt to the flour and mix so that its completely incorporated.
  4. If you have a stand mixer (kitchen aide) use this or if not you will need some elbow grease! Put the eggs and coconut palm sugar in the mixer and beat for 2 minutes. Slowly pour in the coconut oil and vanilla essence and mix till combined.
  5. Take off the stand and fold in the grated carrot and pecans.
  6. Pour into your prepared tin and bake into the oven for 50 minutes or when a clean skewer can be removed from the centre. After 25 minutes, put a double layer of tin foil over the top of the cake to stop it from browning too much. Once cooked, take out the oven and leave to cool.
  7. In a bowl put the Tofutti, rice syrup and vanilla essence and beat with a wooden spoon till combined and a thick creamy icing.
  8. Slice the cake across the middle to create two cakes. Layer the bottom piece of cake with half of the cream cheese frosting then carefully pick up the top and put it on top of the cream cheese.
  9. Add another layer of cream cheese on the top of the cake and decorate with some extra pecans.

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Comments

Linda Hardy:

I’ve read the recipe twice now, am I going mad !! At which stage do you incorporate the dry ingredients ( flour etc) or are you adding the eggs & coconut palm sugar to them and then beat ????

Sep 26, 2015

Maria:

I love carrot cake and this is absolutely delicious! (Just tried my first piece, yum!) I have a sweet tooth and I love the sweet treat recipes because I know I’m treating myself with a piece of goodness with no nasty ingredients in it. (I have actually tried many recipes and I can absolutely vouch that they’re all amazing!) Thank you for the constant inspiration :)

Sep 16, 2015

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