Gluten free carrot cake – I was given a huge bag of carrots last week and was wondering what to do with them. Obviously carrots are vegetables, so most people would think of something savoury to make. But because of my sweet tooth, my mind instantly thought of cake. Carrot cake.
I mean, what’s better than getting your veggie intake via cake?
This is a seriously easy cake. You need just one bowl, a couple of pans to cook it in, and some yogurt to top it. Gluten free carrot cake at its best.
I used a gluten free flour mixture for this cake and it turned out deliciously. I took it to a family lunch and it was devoured by a bunch of non-vegans and non-gluten free eaters. That’s how good it was!
Gluten free flour can be tricky to bake with. The results can be quite inconsistent. Sometimes it rises a lot and sometimes it doesn’t. Sometimes you need half a cup of milk, sometimes more. It usually depends on the combination of flours that have been used to create the gluten free flour.
So, follow the recipe as closely as possible, but adjust the liquid ingredients marginally to create a pourable batter. And do it bit by bit. Don’t just pour in half a cup of extra milk – sometimes all you’ll need is a tablespoon extra.
This is a traditionally flavoured carrot cake, with walnuts. But if you want to make it nut free, replace the walnuts with sultanas and the almond meal with extra flour.
If you aren’t worried by nuts, then you can swap the soy milk with almond milk.
I topped this cake with a commercial yogurt that I bought at the supermarket, which made it even easier. I used an almond/coconut yogurt which paired perfectly with the carrot cake. You could also use a sweet cashew cream.
Wondering what I did with all the extra carrots? Made something else sweet, carrot and walnut balls. I’ll be sharing those soon.
If you make this, post a pic and tag me #sweetsandgreens I’d love to see it. I’d also like to know how you went with the gluten free flour!Print
Gluten Free Carrot Cake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 12 slices 1x
3 tbsp flaxseed meal + 7 1/2 tbsp water
1/3 cup melted coconut oil
1/4 cup maple syrup
1 cup unsweetened applesauce
1/2 cup coconut sugar
3/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 cup soy milk
2 cups loosely packed grated carrot
1 1/2 cups almond meal
1 1/2 cups gluten-free flour blend
3/4 cup chopped raw walnuts
Preheat oven to 180 C.
Butter and flour two 20cm round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess. Set aside.
Combine water and flax meal in a large mixing bowl.
Add oil and maple syrup and whisk to combine.
Next, add applesauce, sugar, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add soy milk and stir.
Add grated carrot and stir.
Add almond meal and gluten-free flour blend and stir. The batter should be thick but pourable.
If too thick, add remaining extra soy milk.
Add walnuts and stir.
Divide evenly among cake pans.
Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the centre comes out clean.
Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
Once cooled, you can serve as is or top with almond/coconut yogurt.
Once iced store in the fridge. If uniced store at room temperature.
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks.
Gluten Free Flour Blend
1 3/4 cups brown rice flour
1/4 cup tapioca starch
1/2 cup potato starch
This makes 2 1/2 cups, but this recipe just needs 1 1/2 cups.