The recipe is adapted from Handle The Heat. I chose this because it doesn't use bucket load of oil like others. Just a quarter cup, topped up with applesauce. The result is, wow, really good, in fact as good as the conventional one. The cake is light, not damp and flavorful. This will be my go-to Carrot Cake from now on.
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| Gluten Free Carrot Cake |
175 g gluten-free flour (your favorite blend*)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice (or 1/4 t ground ginger + 1/4 t nutmeg)
1/4 cup (60 ml or 50 grams) olive oil
1 cup (200 grams) light brown sugar
2 large eggs
1/2 cup (125 grams) unsweetened applesauce
1/2 teaspoon vanilla
150 grams finely shredded carrots
For the frosting:
150 g cream cheese
3-4 tablespoons coconut cream
50 g powdered sugar
To make the cake:
Preheat the oven to 180°C. Line a baking loaf or tray (20x20cm) with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and mixed spice.
In a large bowl, beat together the oil, brown sugar, and eggs until light and fluffy. Stir in the applesauce, vanilla, and carrots, orange zest. Add the dry ingredients and mix until just combined. Stir in sultanas or raisins.
Pour the batter into the prepared tray. Bake until a cake tester inserted comes out clean, about 27-30 minutes. Let cool completely.
To make the frosting:
In the bowl, beat the cream cheese, coconut cream, and sugar on medium-high speed until very light, creamy, and smooth.
Frost the cooled cake and decorate with chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days. Remove from the fridge up to 60 minutes before eating.
*My blend is: 20% Sweet Rice + 30% Buckwheat + 30% Cornmeal + 20% Tapioca
*I made a version where I used 40 g desiccated coconut and 135 g flour, and used dried mango instead of sultanas. Finally I used thick yogurt in place of applesauce. A more tropical version of carrot cake and tastes equally good.
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