This recipe was found whilst looking for gluten free recipes for my fiance who has coeliac disease amongst other auto-immune diseases. It is a really good carrot cake and he loved it. I found it in Donna Hays latest magazine at the back. Very nice.
Assemble your ingredients
5 Eggs, at room temperature
1 and a half cups brown sugar
1 teaspoon of vanilla extract
Half a cup of Oil, I used Rice Bran
3 and a half cups of Almond Meal (440gm)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Half a teaspoon ground nutmeg
1 teaspoon GF baking powder
400gm finely grated carrots
1 cup of shredded coconut
Half a cup slivered almonds (recipe says roasted but I didn’t, no point unless you like the taste of roasted)
Half a cup of currants
Add eggs, sugar and vanilla in an electric mixer (or hand held electric beaters) and beat for 15 minutes or until thick and tripled in volume. It should look like this,
Place all the other ingredients in another bowl and mix thoroughly to combine while your egg mixture is whisking away.
I wasn’t sure if the recipe was telling me to fold this through the egg mixture or fold the egg mixture through the other ingredients so I tipped the mixture into a bigger bowl and poured the egg mixture over the top and folded in gently till it was all combined.
Spoon this mixture into your prepared tin and bake for 1 hour,20mins to 1 hour, 25 mins or until a skewer inserted comes out with a few crumbs attached. In my oven, fan forced, it seemed to be cooked by an hour so I just popped some cooking paper on top for the last few minutes, just in case.
Looks too full doesn’t it! If you have a higher sided cake tin, use it but it didn’t overflow the tin that I used. I did put it on another tray just in case 😉
When cooked, allow to cool completely in the tin then refrigerate still in the tin for 2-3 hours or until firm. I left it in the fridge overnight.
To ice this cake, run a knife around the edge of the cake and remove from the tin, spread with the following cream cheese icing recipe.
Cream Cheese Icing
250gm cream cheese, chopped and at room temperature
Half a cup of icing sugar
1 tablespoon lemon juice
Beat the above ingredients all together for 5 minutes then spread over the top of the carrot cake.
When cut by me, it looks like this 😉
Obviously, a profressional would not have left cream cheese icing down the side of the slice but I ate this for breakfast! Hahahaha!
Give this recipe a try. It is one of the nicest gluten free cakes I’ve made.
3 thoughts on “Gluten Free Carrot Cake.”
I have no idea why, but your blog refuses to update in my RSS Feed Reader. On a whim I just checked it this morning (Wednesday 3am) and there were 3 more posts here although my RSS Feed Reader said “Nada!”. I am going to have to do some detective work to see what is happening here but I have to get through almost 700 blog posts first so I might be a couple of days ;). I LOVE this recipe! It looks amazing. I am going to make this for Steve as currants are one of the only dried up mouse manure fruits that he will eat ;). Again, this cake looks amazing and another one to snarf twice, once to pinch the recipe and the other to make it and SNARF! Donna Hay (and Pinky) does it again 🙂
It is the bestest carrot cake i’ve ever had Fronkii. You would love it and the currants really do make the cake! Only a bare half a cup of them go a long way. No flour needed at all and it ended up being about 2.5-3 inches high (3.5-4 inches with cream cheese frosting on top ;)) You know, I think Donna Hay would have to have pinched the idea and (most likely) the recipe from somewhere too so I have no compunction about using it as well. Hahahahahaha!