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Gluten-free carrot cake

Based on 7 ratings

“We are in love with this layered carrot cake! Perfect for easter, we wouldn't mind to have a piece to any other occasion of the year of course... Happy baking!”

Difficulty

Easy 👌
55
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
400 g carrots
400 g apples
100 g butter
150 ml sunflower oil
eggs
500 g ground almonds
320 g sugar
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
100 g chopped walnuts
150 g unsweetened shredded coconut
450 g cream cheese
oil (for greasing)
Metric
Imperial

Utensils

  • oven
  • peeler
  • box grater
  • 2 bowls
  • 2 saucepans
  • cooking spoon
  • large bowl
  • 2 hand mixers with beaters
  • 2 baking pans
  • rubber spatula
  • cake turntable
  • offset spatula

Nutrition per serving

Cal
705
Protein
8 g
Fat
55 g
Carb
48 g
  • Step 1/4

    Preheat oven to 175°C/347°F. Peel and grate apples and carrots in separate bowls. Add grated apples to a saucepan, and let cook for approx. 5 min.
    • 400 g carrots
    • 400 g apples
    • oven
    • peeler
    • box grater
    • 2 bowls
    • saucepan
    • cooking spoon

    Preheat oven to 175°C/347°F. Peel and grate apples and carrots in separate bowls. Add grated apples to a saucepan, and let cook for approx. 5 min.

  • Step 2/4

    Melt butter in a  small saucepan. In a large bowl, mix sunflower oil with melted butter and eggs. Gradually mix in ground almonds and some sugar. Add baking powder, baking soda, cinnamon, and salt. Then mix in grated carrots, cooked apples, chopped walnuts, and some  shredded coconut. Grease two baking pans, then fill them with the mixture evenly. Transfer to the oven and bake for approx. 45 min, then set aside and let cool.
    • 100 g butter
    • 150 ml sunflower oil
    • eggs
    • 500 g ground almonds
    • 250 g sugar
    • 1½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 100 g chopped walnuts
    • 70 g unsweetened shredded coconut
    • oil (for greasing)
    • saucepan
    • large bowl
    • hand mixer with beaters
    • 2 baking pans
    • rubber spatula

    Melt butter in a small saucepan. In a large bowl, mix sunflower oil with melted butter and eggs. Gradually mix in ground almonds and some sugar. Add baking powder, baking soda, cinnamon, and salt. Then mix in grated carrots, cooked apples, chopped walnuts, and some shredded coconut. Grease two baking pans, then fill them with the mixture evenly. Transfer to the oven and bake for approx. 45 min, then set aside and let cool.

  • Step 3/4

    For the frosting, whip cream cheese and the remaining sugar with a hand mixer until fluffy. Place one cooled cake base on a plate and spread with half of the cream, then place the other cake base on top of it.
    • 450 g cream cheese
    • 70 g sugar
    • hand mixer with beaters
    • cake turntable
    • offset spatula

    For the frosting, whip cream cheese and the remaining sugar with a hand mixer until fluffy. Place one cooled cake base on a plate and spread with half of the cream, then place the other cake base on top of it.

  • Step 4/4

    Coat the cake with remaining frosting. Sprinkle cake with remaining shredded coconut. It’s best to let the cake sit overnight before eating it. Enjoy!
    • 80 g unsweetened shredded coconut

    Coat the cake with remaining frosting. Sprinkle cake with remaining shredded coconut. It’s best to let the cake sit overnight before eating it. Enjoy!