Gluten free Carrot cake

Based on 1 ratings

“I love this recipe because it is very moist, tasty and aromatic. I like to fill it with frosting besides decorating it. It’s delicious!”

Difficulty

Easy 👌
20
min.
Preparation
70
min.
Baking
120
min.
Resting

Ingredients

Pieces:-8+
150 g gluten-free flour
50 g buckwheat flour
2 tsp baking powder
1 pinch salt
2 tsp ground cinnamon
2 tsp ground ginger
eggs
150 g sugar
2 tbsp vanilla extract
carrots
130 g butter (for coating)
3 tbsp orange juice (for coating)
1 tsp vanilla extract (for coating)
6 tbsp confectioner’s sugar (for coating)
100 g walnuts
180 ml sunflower oil
1 tbsp Orange zest
Metric
Imperial

Utensils

  • whisk
  • bowl
  • baking dish
  • oven
  • Step 1/8

    • eggs
    • 150 g sugar
    • 2 tbsp vanilla extract
    • whisk
    • bowl

    In a bowl put two eggs, sugar, vainilla extract and mix with a whisk or fork.

  • Step 2/8

    • 180 ml sunflower oil

    Add the sunflower oil (or any other neutral oil) to the mixture and beat until blended.

  • Step 3/8

    • 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.

  • Step 4/8

    Mix (folding) the dry ingredients with the wet ones until a homogeneous mixture is achieved.

  • Step 5/8

    • carrots
    • 100 g walnuts

    In the mixture add the grated carrot, nuts and mix well.

  • Step 6/8

    • baking dish
    • oven

    Lightly grease a baking dish, put the mixture inside and bake in a 160°C (430°F) oven for one hour and 10 minutes.

  • Step 7/8

    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.
    • 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.

  • Step 8/8

    Once the carrot cake is out of the oven and at room temperature, decorate with the frosting and orange or walnut zest.
    • 1 tbsp Orange zest

    Once the carrot cake is out of the oven and at room temperature, decorate with the frosting and orange or walnut zest.