Gluten-free carrot cake

Gluten-free carrot cake

Based on 13 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 👌

Preparation

55 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
80 g
carrots
80 g
apples
20 g
butter
30 ml
sunflower oil
eggs
100 g
ground almonds
64 g
sugar
tsp
baking powder
tsp
baking soda
¼ tsp
ground cinnamon
tsp
salt
20 g
chopped walnuts
30 g
unsweetened shredded coconut
90 g
cream cheese
oil (for greasing)
MetricImperial

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

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-coat-a-cake-in-sprinkles

How to coat a cake in sprinkles

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal705
Fat55 g
Protein8 g
Carb48 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.
    • 80 g carrots
    • 80 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.
    • 20 g butter
    • 30 ml sunflower oil
    • eggs
    • 100 g ground almonds
    • 50 g sugar
    • tsp baking powder
    • tsp baking soda
    • ¼ tsp ground cinnamon
    • tsp salt
    • 20 g chopped walnuts
    • 14 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.
    • 90 g cream cheese
    • 14 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!
    • 16 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!

  • Enjoy your meal!

    Gluten-free carrot cake

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