This carrot cake has been an ongoing recipe for a while now. Lately I’ve made it with my own flour blend from fresh milled flour, in my grain mill. And also with Anita’s gluten free all purpose flour … both were equally good.
This cake is dense and full of flavour and each forkful gets better and better. Even by the next day the flavours have seeped through for a more spectacular bite. The coconut cream cheese just tops it off.
It’s a yummy snack, loaded with goodness that is not overly sweet and a perfect cake to make a day ahead.
Gluten Free Carrot Cake
- 195 g sugar
- 4 eggs
- 1 cup olive oil
Homemade Flour Blend
- 50 g white rice flour
- 40 g oat flour
- 40 g almond flour
- 50 g tapioca flour
- 20 g potato starch
- 40 g sorghum flour or use 240g Anita's all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tsp eggnog spice (epicure) or nutmeg
- 1 tsp salt
- 180 g stewed apple drain well
- 300 g freshly grated carrots
Cream Cheese Frosting
- 40 g butter
- 300 g icing sugar about 3 cups
- 80 g fine shredded coconut
- 60 ml (or less) hot water
- 85 g cream cheese softened
- 1 tsp vanilla
- Heat oven to 350 F (176 C).
- Grease and dust white rice four on the bottom of a 13×9-inch (or slightly smaller pan)
- In a large bowl, cream the eggs and sugar, then add the oil.
- Sift all the dry ingredients and add these to the eggs, sugar and oil. Mix just enough to combine then stir in the grated carrots and apple.
- Pour the batter into the pan and bake for 60 – 65 minutes.
- Cool the cake and cover with the icing.
- Soften the butter and cream cheese in a saucepan, stir in the icing sugar and beat until smooth. Stir in the coconut and 1-2 tablespoons of hot water if it needs thinning.
- Spread over cake