Ingredients
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300 g gluten-free pastry flour
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150 g sugar
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16 g vanilla sugar
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1 tsp ground cinnamon
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1 tsp salt
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10 g baking powder
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1 tsp orange peel
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1/2 nutmeggrated
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4 eggs
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2 ml vanilla extract
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250 ml sunflower oil
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300 g carrotsgrated
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80 g cranberries
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150 g ground walnuts
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Frosting
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200 g butter
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100 g icing sugar
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200 g cream cheese
Directions
For this gluten free carrot cake recipe, you’re going to need the following ingredients:
The video recipe:
Steps
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1
Done
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In a large bowl, sift in the pastry flour and add the rest of the dry ingredients: sugar and vanilla sugar, ground cinnamon, salt, orange peel and baking powder, grading the nutmeg over them. |
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2
Done
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Preheat the oven to 190 ℃. In a separate bowl, break in the eggs and gradually pour in the sunflower oil and vanilla extract, whisking constantly until you reach a smooth texture. Pour in the content of the second bowl over the first one, grating in the carrots and adding the cranberries. Whisk everything in. |
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3
Done
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Pour in the mixture into two cake trays (20cm/8') lined with baking paper and bake for 40 minutes, or until a toothbrush inserted in the middle of the cake comes out clean. For the frosting, add the butter and icing sugar in a bowl, using a hand mixer to combine them, then add the cream cheese until you get a creamy frosting. |
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4
Done
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Take the cakes out of their trays and shave off any excess on top, using a sharp knife. Spread half of the frosting on top of the first cake, place the second one on top, gently pushing it in so the frosting goes onto the sides. Spread the rest of the icing and decorate with ground walnuts, cutting the cake into 8 or 10 pieces and serving it cold, accompanied by some coconut syrup or caramel sauce. |
