Gluten Free Carrot Cake
I adore carrot cakes so much. And to think I could enjoy a gluten free carrot cake, on Passover- who would’ve thought. It turned out so soft and moist, and you can’t even guess that it’s gluten free. The cinnamon aroma is driving everyone at home crazy while it bakes. In case you’re interested in additional explanations regarding gluten free baking, please refer to the summarizing article, available here.
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Gluten Free Carrot Cake:
Equipment: Loaf pan sized: 15cm (l) x 5cm (h) x 8cm (w), lined with parchment paper
Recipe:
Cake Batter:
| Ingredient | Amount (g / units) |
| White Rice Flour | 55g |
| Potato Starch | 35g |
| Almond Meal | 20g |
| Baking Soda | 1/2 tsp |
| Baking Powder | 1/4 tsp |
| Cinnamon | 1/2 tsp |
| Eggs | 80g |
| Salt | 1/8 tsp |
| Unsalted Butter (melted) | 35g |
| Vegetable Oil | 32g |
| Heavy Cream (38%) | 30g |
| Dark Brown Sugar | 40g |
| Demerara Brown Sugar | 35g |
| Walnuts, medium chopped (or any other nuts of your choice) | 45g |
| Shredded Carrots | 77g |
| Vanilla Extract | 1 tsp |
| Xanthan Gum | 1/4 tsp |
Cream Cheese Frosting:
| Ingredient | Amount (g / units) |
| Cream Cheese (30%) | 50g |
| Heavy Cream (38%) | 100g |
| White Granulated Sugar | 15g |
| Vanilla Extract / Paste | 1 tsp |
Cake preparation and assembly instructions:
For the cake batter:
- Pre-heat your oven to 170C, fan mode off, placing a baking rack at the lowest level inside the oven.
- Into a large mixing bowl, add the melted butter, oil, sugars, salt and vanilla extract.
- Sift the dry ingredients over the dry ingredients: Rice flour, potato starch, almond meal, baking powder, baking soda, cinnamon and xanthan gum.
- Using a spatula, mix the ingredients together to coat the flours with the fats, until the mixture becomes dry and crumbly, that almost reminiscent of a cookie dough. Do not be tempted to use a whisk at this stage as it will not mix effectively. Make sure you thoroughly mix the ingredients together, that there are no pockets of flours, lumps, or dark spots.
- Add in the eggs and heavy cream. Keep mixing thoroughly using the spatula to get rid of all lumps and the batter becomes fully smooth. There is no need to be concerned about over mixing.
- Add the carrots and mix them to combine. Then add the walnuts and mix to combine. The batter will be very thick and that’s ok.
- Transfer the batter to the prepared baking pan, and bake in the pre-heated oven for 35 minutes, or until a cake tester inserted into the center of the cake, comes out clean.
Note: After about 7 minutes of baking, you may take the cake out of the oven to cut a slit, using a sharp serrated knife, lengthwise the center of the cake, in order for it to dome nicely in the center. Then, return the cake back to the oven for the remaining baking time. - Allow the cake to cool down in the pan, over a cooling rack, for 15 minutes before unmolding.
For the cream cheese frosting:
In a bowl, beat together the heavy cream, cream cheese, sugar and vanilla, to a stable cream.
Transfer to a piping bag fitted with a round piping nozzle, 16mm in diameter.
Decorate as shown in the photo or per your personal preference.
Store refrigerated (if using the cream) and serve at room temperature.
