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Want To Know How To Make The BEST Ever Gluten Free Carrot Cake? {‘Cause, Yes, Even Gypsetters Bake}

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When I’m traveling, I rarely get time to really bake and spend long periods of time in a kitchen; baking and gypsetting rarely go well together, but sometimes, yes sometimes, the inspiration and opportune moment arises.

And when I do I stun and wow everyone with my culinary talents. Which you might remember I do have, from my eBook, The Gypset Recipe Book. (Modest much?!)

This amazing, best-ever gluten free Carrot Cake is fluffy, moist and seriously simple to make, a little bit naughty, and a little bit good for you. Gluten free and full of vegetables – what are you saying?!

And most important of all, it’s good for you soul. Good to make. Good to share. Good to laugh and cry over. It’s just plain good. Better than good – best!

You Will Need

Carrot Cake:

1 cup Raw Sugar
1 cup Vegetable Oil (I use organic Sunflower oil.)
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Gluten Free Self Raising Flour (I use Orgran because it doesn’t contain any soy flour.)
2 cups finely grated Carrot (around 4 carrots)
1/2 cup Walnuts, chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream Cheese Frosting:

300g Raw sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

 

How To Make It

Let’s start with the cake:

Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.

Now to the frosting:

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

This batter makes a huge batch, I made a medium sized cake AND 12 cupcakes out of it so be prepared to invite lots of friends over, unless you want to go into some kind of solo-shame-of-carrot-cake-delirium.

You’re smart, you know what to do next. Let them cool, ice them, taste-test them, be bewildered by your incredible baking talents and then share!

Yum! Enjoy! xo

 

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