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Carrot Cake

Carrot Cake

Carrot Cake
Serves 12
An incredibly moist carrot cake recipe with an ultra-creamy cream cheese frosting.
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Prep Time
40 min
Cook Time
50 min
Prep Time
40 min
Cook Time
50 min
For the carrot cake
  1. 375 g (2 1/2 cups) gluten free all purpose flour
  2. 3 teaspoons mixed spice
  3. 2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 11/2 teaspoons salt
  6. 4 eggs, at room temperature
  7. 330 g (1 1/2 cups) caster sugar
  8. 375 ml (1 1/2 cups) vegetable oil
  9. 400 g (2 1/2 cups) grated carrot
  10. 40 g (/1 cup) walnut pieces, roughly chopped
For the cream cheese frosting
  1. 125 g (1/2 cup) unsalted butter, softened
  2. 125 g (1 cup) icing (confectioners’) sugar, sifted
  3. 500 g cream cheese, softened
For the carrot cake
  1. Preheat the oven to 180C and grease and line the base and sides of a 23 cm spring-form cake tin with baking paper. Sift together the flour, mixed spice, baking powder, bicarbonate of soda and salt then set aside.
  2. In a second bowl, use an electric mixer to whisk the eggs, caster sugar and oil until frothy. In another bowl combine the grated carrot and walnuts. Add in the egg, sugar and oil mixture. Mix thoroughly then fold in all the sifted dry ingredients.
  3. Pour into the prepared tin. Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out squeaky clean. Leave to cool in for 10 minutes, before turning out onto a wire rack to cool entirely.
For the cream cheese icing
  1. Use an electric mixer to beat the butter, cream cheese and icing sugar until pale and creamy. Ice the cake with cream cheese icing and serve.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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