Gluten Free Carrot Cake

RECIPE BY NATASAHA CORRETT

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 can’t find any, however, try soaking some cashews and blitzing them in a blender – these can be used in the place of the Tofutti.

 

 

 

 

Serves6
Cooks InPrep time: 15 minutes | Cooking time: 50 minutes
DifficultyModerate

Ingredients
MetricCupsCupsMetric

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

Method

  • Preheat oven to 180°C
  • Line a 6-inch cake tin (larger if you want only one layer of cake) with greaseproof paper.
  • 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 it's completely incorporated.
  • If you have a stand mixer (kitchen aside) 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.
  • Take off the stand and fold in the grated carrot and pecans.
  • Pour into your prepared tin and bake in 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.
  • In a bowl put the Tofutti, rice syrup and vanilla essence and beat with a wooden spoon till combined and a thick creamy icing.
  • 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.
  • Add another layer of cream cheese on the top of the cake and decorate with some extra pecans.
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