a gluten free carrot cake with cut slices

Gluten Free Carrot Cake

Spiced and aromatic just like the original, this gluten free carrot cake is delicious and moreish!
Dense from the coconut flour and arrowroot flour which just add to its rich flavour!
Another nourishing and delightful recipe by our good friend Shelley Good Eats.

Shelley Good Eats
Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 8 - 10 serves

Ingredients

Cake

Icing

Method

Cake

  1. Preheat the oven to 160C and Line a loaf dish with baking paper.
  2. Combine Rapadura sugar and rice bran oil in a bowl and beat with electric beaters for 1 minute.
  3. Then add in eggs and vanilla. Beat on high for 5 minutes until light in colour and fluffy.
  4. In a separate bowl combine coconut flour, arrowroot flour, baking powder and spices.
  5. Add dry ingredients to wet ingredients and beat together on lowest setting of electric beaters.
  6. Finally stir through carrot and walnuts.
  7. Pour into prepared loaf dish. Bake in the oven for 50 minutes or until a skewer inserted comes out clean.
  8. Remove from oven, allow to cool in loaf dish for 10 minutes then transfer to a wire tray and allow to cool completely.

Icing

  1. Meanwhile prepare the icing. Beat the cream cheese and butter together in a bowl.
  2. Add in icing sugar ½ cup at a time until if forms a nice thick icing.
  3. Spread over cooled carrot cake loaf and then sprinkle with walnuts.
a gluten free carrot cake with cut slices and a bowl of walnuts

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