Carrot Cake - Gluten Free - Recipe

Carrot Cake

Gluten Free

This carrot cake is moist and fudgey. Definitely needs to be eaten with a fork. It has crunchy walnuts and pineapple to help make it moist. The rice flour and ground almonds give it a great texture. I looked twice at the quantity of cinnamon and ginger but it is the perfect quantity.

Ingredients

¾ cup rice flour

¼ cup cornflour

½ cup ground almonds

1 ½ cups caster sugar

½ tsp salt

2 tsp baking soda

¾ tsp baking powder

1 Tbsp ground cinnamon

1 Tbsp ground ginger

1 cup walnut pieces

¾ cup grapeseed or vegetable oil

2 large eggs, lightly beaten

1 tsp vanilla extract

2 cups grated carrot

¾ cup crushed pineapple, well drained

Preheat the oven to 180 degrees Celsius.  Butter a 23cm-diameter loose-bottomed cake tin and line the bottom with paper.

Place the dry ingredients in a bowl and mix well. Add the oil, eggs, vanilla, carrot and pineapple and mix well. Pour into the tin and place in the oven for 45 – 50 minutes, until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool completely.

Cake can be split in half and filled with cream cheese icing if wished.

Cream Cheese icing

 ·      85g cream cheese

·      60g butter  -  softened

·      1 tsp vanilla

·         2 cups icing sugar

Beat all ingredients together. Spread evenly on the cake and sprinkle with cinnamon.