Gluten Free Carrot Cake
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.
- 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.