Now in our house carrot cake is not just for Easter, gluten free carrot cake is a year round treat. And sometimes we just make it for no reason whatsoever, except we love carrot cake. It’s that combination of spices, nuts and cream cheese icing that makes us such fans of the gluten free carrot cake.
If carrot cake is not your thing, shame on you, just head to the end of this post for a scrummy gluten free chocolate cake with a twist.
Some gluten free baking gets a bad rap, especially from those in the family that still eat gluten. But never this gluten free carrot cake, nope, you cannot even tell it’s a gluten free cake, such is its spicey, moist loveliness. Everyone loves it, from grandma right down to the littlest people.
So don’t wait till Easter to break out this recipe, use any excuse and get your gluten free carrot cake in that oven now. It’s actually one the of simplest cakes to make and returns big yummy bangs for your buck.
Mel’s Gluten Free Carrot Cake
Ingredients
| 1 cup dextrose (powdered glucose) 1 cup macadamia oil 3 eggs pinch of salt 1/2 teaspoon bi carb soda 2 cups Melinda’s Gluten Free Self Raising Flour 2 cups finely grated carrot 1/2 cup walnuts, finely chopped 1 teaspoon cinnamon 1 teaspoon nutmeg 250g cream cheese 1/4 cup dextrose (powdered glucose) Zest of one lemon 1/2 teaspoon vanilla |
Method
- Preheat oven to 180 degrees.
- Grease and line a large loaf tin.
- Beat dextrose and oil until thick.
- Add one egg at a time until combined.
- Add salt, bi carb soda, carrots, flour, walnuts and spices.
- Combined and pour batter into the prepared tin.
- Bake for 50-60 minutes or 20 minutes for muffins or until cooked in the centre.
Icing
- Beat the dextrose and cream cheese together.
- Add the lemon zest and vanilla.
- Continue beating until well combined and spread over cooled cake.
Fancy Twist for your Gluten Free Carrot Cake …
If you feel like getting fancy then double the icing mix and split the cake horizontally with a layer of cream cheese icing. Then add icing to the top and scatter with toasted pumpkin seeds for a lovely colour contrast.
Or go wild and plant some carrots in your cake. Grab some store made marzipan icing. Colour a small portion green and the rest orange. Form up 4 to 5cm long carrot shapes and lay them strategically on the cake. Add thin strips of green for the carrot top.
Prefer something more a la natural … then peel thin strips of real carrot and swirl them into quilling like shapes and lay artistically on the cake.
If you are a totally over the top baker then how bout candied carrot strips as decoration. To make the candied carrot strips cut long, thin (match stick thickness there about) carrot straws or strips and put aside. Bring one cup of sugar, one cup of water, 1/2 a teaspoon of orange essence and a pinch of salt to a simmer. Simmer until the sugar has dissolved. Add carrot strips to the sugar mix and gently simmer until the carrot strips are turning slightly translucent. Strain the strips and lay them out on baking paper to cool. Once cool you can either add the carrot strips to the side of the cake, or pile them in decorative bunches on the top of the cake. It just depends on how firm the carrot strips have become. Results vary. Might take a practice run or two to perfect.
Not a Carrot Fan …How bout Chocolate then …
Some folk don’t like their veggies in their cakes. If this is you then you really want our gluten free chocolate cake. Find it here. The secret ingredient is sour cream. This makes a real difference and once you have tried it I guarantee you won’t go back. Looking forward to sharing more gluten free goodness with you soon, Mel
