carrot cake

muffins and cake (4 of 4) muffins and cake (3 of 4)

This recipe was given to me by a good friend and fellow chef in the UK, Charlie Shand. Thank you Charlie!

I have adapted it to a gluten free version and it is amazing. It is so light and moist you will be fooled into thinking it is a wheat-based cake. The original recipe uses raisins or dried fruit, I have left these out to reduce the sugar content in the cake, but you can add them by all means.

Cake:

2 cups brown sugar

4 eggs

1 cup of oil – I used a light olive oil

1 tsp vanilla powder or extract

375ml rice flour (1.5 cups)

125ml almond flour (0.5 cups)

2 tsp xanthan gum

1 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp baking powder

1 tsp bicarbonate of soda

2 cups of grated carrot

1 cup of raisins or dried fruit (optional)

1 cup of chopped pecan nuts

1 or 2 mashed ripe bananas

 grated rind of a lemon or orange

 

Preheat the oven to 170 degrees.

 

Grate the carrots and chop up the pecan nuts. Good to get the messy stuff out of the way first.

Mix the sugar, oil and eggs in a bowl and beat until they are very creamy and foamy. This takes a while, so it is a good idea to pop it into a free-standing mixer so you can get on with other jobs while this is mixing. 

Add all the flours, salt, bicarbonate of soda and spices to the mix and combine very well.

Stir in the banana, nuts and carrot and give a good stir.

Pour this into a well greased, lined cake tin. I found the best results from two small loaf tins. This way you can pop one cake in the freezer for a later date.

Bake in the oven for 1 hour if using small loaf tins, and a little longer if using a bigger cake tin. Cover the top of the cake with foil  if you think it is burning. Gluten free cakes tend to cook quickly on the top and be raw inside. Check by using a cake skewer.

Allow the cake to cool before turning them out of the tin.

Frosting:

1 tub mascarpone cheese

250g icing sugar

Juice and rind of one lemon

 

Mix the Mascarpone cheese and icing sugar together until it is smooth, then add the juice and rind of the lemon. If the icing is a too wet just add a little more icing sugar.

Ice the cake when it is cool and enjoy!

Utterly delectable!

 

 

 

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