This is a multi tiered cake but on the bottom is a Gluten Free Carrot Cake. Have you ever made a cake this big? It weights about 25 kg I think. It’s completely gluten free and each layer is a different flavour. White chocolate and walnut mud cake on the top. Chocolate and Hazelnut in the middle and a Gluten Free Carrot Cake on the bottom. It was made for a creative gorgeous florist . She loves flowers and she loves colour, so that’s what I made this week. The cake was decorated on the table with chocolate crumble as dirt, which I was told by a little girl was yucky because I made it with 70% cocoa, almond meal and butter and only a little sugar..
I bought the gluten free plastic icing from the new “Cake Decorating Solutions” store here
Baby Gluten free Carrot Cake.
I’m going to tell you how I made my gluten free carrot cake. I have discovered a new way to make some of my cakes, including this carrot cake. I just love this method because it’s quick and makes great moist cakes.
I have discovered that you can puree some ingredients like carrot mixed with oil and egg before going on with the recipe and adding the dry ingredients. The best method is a vitamix or other blender but, if this method isn’t for you just follow the directions in the recipe as normal.
Gluten Free Carrot Cake
- 4 whole eggs 70gm
- 250 ml oil 11/4 cups
- 1 teaspoon vanilla
- 300 gm sugar can be brown and white mixed
- 300 gm carrot grated, 3 cups or for the blender method 4 medium carrots rough chopped
- 120 gm gluten free flour 1 cup
- 100 gm almond meal 1 cup
- 2 teaspoons baking powder gluten free
- 2 teaspoons bi carbonate of soda
- 3 teaspoons cinnamon
- 100 gm chopped nuts!
- 250 gm cream cheese
- 125 gm butter softened
- 200 gm icing sugar sifted ( add more for a sweeter icing)
- 1 teaspoon vanilla extract
- 20 ml lemon Juice
- 1 teaspoon very fine zest
- Grease and line a 23 cm / 10 in cake tin with greasproof paper. Pre-heat the oven to 170 C / 350 F
- Mix all the dry ingredients except the nuts (if you are using them) together and put aside
For the Vitamix method
- Put all of the wet ingredients including the carrot pieces into the vitamix (liquid ingredients first) and blend till smooth. Pour this mixture into the dry ingredients and stir with a spoon to combine . Add the nuts ( if using) and pour into the prepared cake tin, and bake.
For the old method
- In the bowl of a mixer (or by hand) mix all of the wet ingredients (eggs, oil, sugar) except the carrots and nuts. When the eggs and sugar are well combined with the oil mix in the grated carrot.
- Add the dry ingredients and stir well till the mixture is combined. Pour into the prepared cake tin and bake.
- Bake for 60 minutes . Test by using a skewer. When it comes out of the middle clean the cake is cooked. If not return to the oven for up to 30 minutes. You may need to cover the top with foil.
Quick cream Cheese Icing
- Beat the cream cheese with the soft butter, till light and fluffy. Add the powdered sugar and beat again. add the lemon zest, juice and vanilla and beat to combine
And that is My Kitchen for March. Pop over to see Celia at www.figjamandlimecordial.com and you will see more of what people are doing in their kitchens around the world this month. THIS LINK UP IS NO LONGER ACTIVE