Staying away from gluten is difficult for those who suffer from gluten intolerance or wheat sensitivity. Gluten is in everything and most flours traditionally used for baking. Many of the treats and cakes you eat every day no longer are available when you are wheat intolerant. If you have a sweet tooth like myself and are intolerant to gluten, you need to have a few sweet recipes in reserve which offer you a little treat for all your hard work you put in, avoiding gluten.
Carrot cake is a delicious sweet cake, whose name is probably its worst enemy when it comes to being accepted by the masses. For those who know how good carrot cake can be, here is a version which is gluten free.
1/2 cup gluten free flour (combination of tapioca, rice, potato flour)
1/2 cup of almond flour
1 teaspoon baking powder (gluten free)
1 teaspoon bi carb soda (gluten-free)
1 teaspoon cinnamon
Pinch of xanthan gum (cake thickener-gluten free)
1/2 cup brown sugar (can use raw if not available)
1/4 cup of extra light olive oil
2 cups of grated carrots (approx 4-6 carrots depending on size)
Optional – 1/3 cup sultanas
Grate carrots and squeeze over some lemon juice to keep them from going brown. Beat eggs and sugar together then add sifted dry ingredients and everything else and mix! Grease and line a loaf tin pour in mixture and bake for 40-50 mins until golden brown on top at 180c
This cake is foolproof and really delicious!!
If you are not dairy intolerant you can make up cream cheese frosting to put on the cake as well. But I like it without frosting as well. If I make the frosting, I prefer to make a light sweetened cream cheese frosting.
230g cream cheese
1/2 cup butter softened (Can use dairy free/lactose-free substitute)
1/4 -1/2 cup sugar -To taste depending on your sweet tooth.
1 teaspoon vanilla extract
Mix all ingredients in a bowl. It’s easier to soften the butter first. There is no exact amount to use for sugar so just experiment and add to taste. Spread the frosting on top of carrot cake. Have this carrot cake for dessert with frosting and vanilla ice cream, or for breakfast. I have baked it about 20 times and everyone raves about it! Enjoy and remember, just because its gluten free doesn’t mean it can’t taste good.