Carrot cake
This gluten-free carrot cake features a moist texture and rich flavors thanks to almonds and sweet spices. Topped with creamy lemon-infused cream cheese frosting, it's an easy and rewarding dessert for any occasion.
Cook time 50 min
Prep time 45 min
Ingredients:
1/3 cup white rice flour1/3 cup corn flour
1 tsp baking powder
1 tsp baking soda
1 tbsp spice mix
2 cups almonds
1 cup brown sugar
2 carrots
4 eggs
1 cup walnuts
1 cup cream cheese
1 tbsp lemon juice
1/2 cup powdered sugar
Carrot cake is a classic dessert that's beloved for its moist texture and rich flavor. This gluten-free version combines the heartiness of almonds with the subtle sweetness of carrots, making it perfect for any occasion. Whether you are new to baking or a seasoned pro, this recipe is straightforward and rewarding.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
In a large mixing bowl, combine the white rice flour, corn flour, baking powder, baking soda, and spice mix. Stir well to ensure all dry ingredients are evenly distributed.
In a food processor, grind the almonds until they resemble a coarse meal. Add the ground almonds to the dry mixture and stir to combine.
In a separate large mixing bowl, add the brown sugar, shredded carrots, and beaten eggs. Stir until all ingredients are thoroughly mixed.
Gradually add the dry mixture to the wet mixture, stirring gently after each addition until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
In a medium bowl, beat the softened cream cheese until smooth and creamy. Mix in the lemon juice. Gradually add the powdered sugar, beating until the frosting is smooth and slightly fluffy.
Once the cake is completely cooled, remove it from the pan and place it on a serving plate. Spread the cream cheese frosting evenly over the top and sides of the cake.
Slice and serve your delicious carrot cake! Enjoy!
Congratulations! You've just made a delicious and wholesome carrot cake that’s not only gluten-free but also brimming with flavors. Whether it's for a family gathering, a party, or just a treat for yourself, this carrot cake is sure to impress. Enjoy every slice!
Carrot cake FAQ:
Bake the carrot cake in a preheated oven at 350°F (175°C) for about 45-50 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. To keep it fresh, you can also freeze the cake for up to 3 months. Thaw in the refrigerator before serving.
You can substitute almond flour with other nut flours like hazelnut flour, or use a gluten-free flour blend. However, adjustments may be needed for the consistency and flavor.
You can substitute cream cheese with Greek yogurt or a dairy-free cream cheese alternative if you're looking for a lighter option or need a dairy-free frosting.
If the cake doesn't rise, it might be due to old leavening agents (baking powder or baking soda). Ensure they are fresh, and verify your oven temperature with an oven thermometer.
Tips:
- Grate the carrots finely to ensure they blend seamlessly into the cake batter.
- Use room temperature eggs to get a better blend and rise in your cake.
- Toast the walnuts lightly to enhance their flavor before adding them to the batter.
- Allow the cake to cool completely before frosting to prevent the cream cheese from melting.
- You can adjust the spice mix to your preference; common choices include cinnamon, nutmeg, and cloves.
- For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the batter.
- Store any leftover cake in the refrigerator for up to a week; it tastes even better the next day!
Nutrition per serving
10 ServingsCalories 530kcal
Protein 14g
Carbohydrates 50g
Fiber 5g
Sugar 33g
Fat 33g
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