- 2 eggs
- 150 g sugar
- 2 tbsp vanilla extract
In a bowl put two eggs, sugar, vainilla extract and mix with a whisk or fork.
Add the sunflower oil (or any other neutral oil) to the mixture and beat until blended.
- 150 g gluten-free flour
- 50 g buckwheat flour
- 2 tsp baking powder
- 1 pinch salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
Now in another bowl pour in the gluten free flour, buckwheat flour, salt, baking powder, ground cinnamon, ground ginger and mix well.
Mix (folding) the dry ingredients with the wet ones until a homogeneous mixture is achieved.
In the mixture add the grated carrot, nuts and mix well.
Lightly grease a baking dish, put the mixture inside and bake in a 160°C (430°F) oven for one hour and 10 minutes.
- 130 g butter (for coating)
- 3 tbsp orange juice (for coating)
- 1 tsp vanilla extract (for coating)
- 6 tbsp confectioner’s sugar (for coating)
For the frosting out the butter in a bowl and whisk it for 4 minutes. Then you add the juice, the icing sugar, the vanilla extract and whisk some more until it is ready.
Once the carrot cake is out of the oven and at room temperature, decorate with the frosting and orange or walnut zest.