If you’re looking for a gluten free carrot cake that is moist and easy to make, don’t look further, just make this one. I made up this recipe a few years ago, and it’s a winner every time. It is delicately perfumed with cinnamon and orange zest, so when it is baking it fills the house with a lovely smell that reminds us of Christmas.
The children insist that I cover it with a very simple lemon icing. It’s fine without it, but I must say that the tanginess of the citrus fruit goes wonderfully with the sweetness of the cake
So, here it is…
- 155 g butter – at room temperature
- 200 g sugar
- 4 eggs
- 1 teaspoon cinnamon
- the zest of one orange
- 100 g ground almonds
- 80 g rice flour (see note below)
- 40 g cornflour (see note below)
- 350 g grated carrots
- 1 and a half teaspoon gluten free baking powder
Note: Instead of using rice flour and cornflour, you can simply use 120 g of gluten free flour mix – Schaer Mix C or Doves Farm self-raising flour both work very well here (see products used)
- Mix the softened butter and sugar in a large bowl or a blender.
- Add the eggs and mix well, preferably using a blender.
- Add all the other ingredients and mix well.
- Line the bottom of a cake tin with non-stick paper and pour the mixture into the tin
- Bake in the oven at 220°C for about 40 minutes
- Let the cake cool down completely before icing or eating
For the icing, I use 200 g icing sugar, mixed with the juice of half a lemon. You might need the juice of a whole lemon, depending on how big the lemon is. The trick is to get the icing just liquid enough that it will spread on the cake easily. As you can see on the picture, this is not a typical thick frosting, just a layer of tangy icing.
I hope you enjoy this as much as we do