THE ULTIMATE CARROT CAKE GLUTEN FREE RECIPE
Ingredients
  • Cake
  • 325g or 2½ cups plain gluten free flour*
  • 300g or 1½ cups brown sugar
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • 350ml light olive oil
  • 3 organic eggs
  • 3 medium carrots, peeled and grated
  • 150g chopped walnuts + extra to garnish
  • ½ cup sultanas
  • Lemon Cream Cheese Frosting
  • 250g cream cheese, softened
  • 100g unsalted butter, softened
  • 300g icing sugar mixture, sifted
  • Zest and juice of 1 small lemon
  • * I use Bob's Red Mill 1 to 1 plain gluten free flour.
Instructions
Conventional Method
  1. Preheat oven to 180C. Grease a 23cm round cake tin and line base with baking paper.
  2. Add sugar, flour, baking powder, baking soda, cinnamon, allspice and nutmeg to a mixing bowl. Blend on a low speed for a few seconds to combine dry ingredients.
  3. Add oil, eggs, carrots, walnuts and sultanas and mix until combined.
  4. Spoon thick batter into tin and bake for 1 hour or until an inserted skewer comes out clean. Place cake on a wire rack and leave to cool completely.
  5. To make the frosting, combine all ingredients in a mixing bowl and beat until just combined. Spread frosting on cake and garnish with extra walnuts.
Thermomix Method
  1. Preheat oven to 180c. Grease a 23cm round cake tin and line base with baking paper.
  2. Add sugar, flour, baking powder, baking soda, cinnamon, allspice and nutmeg to bowl and blend for 3 sec/speed 5.
  3. Add oil, eggs, carrots, walnuts and sultanas and mix 40 sec/speed 6, scraping down sides of bowl halfway through mixing.
  4. Spoon thick batter into tin and bake for 1 hour or until an inserted skewer comes out clean. Place cake on a wire rack and leave to cool completely.
  5. To make the frosting place all ingredients in bowl and mix 10 sec/speed 5. Spread frosting on cake and garnish with extra walnuts.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/the-ultimate-carrot-cake-gluten-free-recipe/