I will never look elsewhere for a carrot cake recipe again! I was skeptical when the mixture turned out very wet, but after 35 mins in the oven it came out springy and lovely! If you are lactose intolerant (use Lactofree products for the icing) and if allergic to gluten, this was so perfect! It worked even better than ordinary carrot cakes I've attempted in the past. Inside the cake was moist and held together very well, and the flavour worked a treat with the icing. Not one to miss!
Gluten-free carrot cake
WITH ZESTY CREAM-CHEESE ICING
“Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea ”
Ingredients
unsalted butter , for greasing
225 g gluten-free self-raising flour , plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange , zest and juice
1 handful of sultanas
50 g walnuts , (optional)
FOR THE ICING
75 g unsalted butter , softened
100 g icing sugar
1 orange , zest only
75 g cream cheese
50 g walnuts
Method
Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.