Gluten Free Carrot Cake

I’ll admit, I’m late to the carrot cake bandwagon, very late. I happily got on the courgette, beetroot or parsnip cake bandwagon but for some reason, sort of forgot about carrot cake. Now though, it is autumn and I am possessed with a need to bake with anything that is orange and sits still long enough. I made these Autumn Muffins, which had carrot in, but I wanted to make a proper carrot cake. I decided to make it in a loaf tin, to make it easier for lunch boxes.

Carrot cake slice

In other news, I went on a fudge making experience with James. We got to make fudge the traditional way and bring home 8 massive slabs of the stuff, plus try as many samples as we liked; needless to say, we felt quite unwell afterwards! We brought home 6 different flavours and 2 slabs of the vanilla we made. The flavours we picked were chocolate orange, apple crumble, autumn medley, ginger, salted caramel and chocolate & caramel. I’ve never tasted fudge like the fudge at The Canterbury Fudge Kitchen, it is soft and melt in the mouth and indescribably good. PLEASE order some (no affiliation at all, I just love tasty things), and keep checking back for seasonal flavours; I’m counting down until they release the Christmas cake fudge. Here are some pictures of the fun we had!

fudge 1fudge 2fudge 4fudge 3fudge 5

 

Onwards with the cake recipe…

I looked online for a gluten free carrot cake recipe and figured I couldn’t go wrong with a Jamie Oliver recipe (that being said mine took double the time to cook!). I made a few little tweaks to the recipe, I used coconut oil and swapped walnuts for pecans, nothing major though. It was such a delicious and moist cake (gluten free and not dry!!), it might just be one of my new favourite cakes! I also love that it is a hand whisk and wooden spoon recipe, no food mixers or electric whisks in sight!

Ingredients:

  • Butter, for greasing

  • 225 g of gluten free self raising flour, plus extra for dusting

  • 2 large eggs

  • 125 g of dark brown sugar

  • 125 ml of coconut oil

  • 1.5 tsp of ground ginger

  • 1 tsp of ground cinnamon

  • 1 (eating) apple, peeled and grated (the whole thing, core and all!)

  • 200 g of carrots, grated

  • The zest and juice of 1 orange

  • 1 handful of sultanas

  • 50 g pecans/walnuts (optional, I only had 25 g of pecans and these did the job)

    For the icing:

  • 75 g of unsalted butter, at room temperature

  • 100 g of icing sugar

  • The zest of 1 orange

  • 75 g of cream cheese

  • 50 g pecans/walnuts (optional)

Method:

  1. Preheat the oven to 190°C.
  2. Grease and flour a cake tin, either a loaf tin or a ~20 cm round tin. If using a round tin, you may wish to grease and line the bottom of your tin and grease and flour the edges.
  3. Beat the eggs in a mixing bowl, add the oil and sugar and mix well.
  4. Sift in the flour and spices. Fold in.
  5. Add the orange zest, juice, grated apple and carrots and fold these in too.
  6. Stir in the sultanas and nuts.
  7. Pour into your greased tin and bake for one hour. The original recipe says 30 mins but mine was raw in the middle even after 40.  If the top of your cake is browning too quickly, cover it with foil for the remainder of the bake.
  8. Remove from the oven when cooked through, i.e. when a skewer inserted into the centre comes out clean. Leave the cake to cool for 5 minutes in the tin, then remove from the tin and leave to cool on a cooling rack.
  9. Whilst your cake is cooling, make the icing. Do not ice the cake before it has cooled completely, otherwise the icing will melt.
  10. Beat the butter, sugar and two thirds of the orange zest until smooth; then stir in the cream cheese.
  11. Ice the cake and then top with the remaining orange zest and nuts, if you wish.

Carrot cake

 

 

 

 

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3 thoughts on “Gluten Free Carrot Cake

  1. Pingback: A day in the life… | Noisette

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