Gluten-Free Carrot Cake

Marielle Henaine
Eating a delicious healthy cake is indeed possible, and you won't believe how simple it is. Here’s this gluten-free carrot cake recipe that is just as fluffy as the traditional one. To ensure this carrot cake turns out perfect, try not to open the oven constantly, as this will cause the sponge to sink.
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Ingredients
10
Servings
  • 2 cups gluten free flour
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 1/2 tablespoons salt
  • 3 tablespoons cinnamon powder
  • 1/2 cups nutmeg
  • 1 tablespoon ginger, ground
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1/2 cups raw sugar
  • 3 eggs
  • 1 tablespoon vanilla essence
  • 1/2 cups cow's milk
  • 3 cups carrot
  • 1/2 cups walnuts, chopped
  • 1 cup butter, for the frosting
  • 2 packages cream cheese, for the frosting, 190 g each
  • 1 1/2 cups icing sugar, for the frosting
  • 1 tablespoon vanilla essence, for the frosting
  • walnuts, chopped, for decoration
Preparation
30 mins
50 mins
Low
  • Preheat the oven to 180°C.
  • In a bowl, mix the flour with the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Add the oil, sugar, brown sugar, eggs, vanilla to a mixer and beat until combined. Gradually incorporate the dry ingredients, alternating with the milk.
  • Add the carrot, the walnut, and beat until you have a smooth mixture.
  • Pour into two previously greased and floured 25 cm diameter pans with gluten-free flour. Bake for 30 minutes, then remove and cool.
  • For the frosting, cream the butter with the cream cheese, add the sugar and vanilla until smooth. Refrigerate until use.
  • Unmold the cakes and place a little frosting on one of the sponge cake layers. Place the other on top and cover with the remaining frosting. Decorate with chopped walnuts and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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