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Gluten Free Carrot Cake: Moist, easy

February 28, 2013 by Tania 21 Comments

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Gluten Free Carrot Cake copyThis 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..

Glowing Gluten Free Carrot Cake copy

I bought the gluten free plastic icing from the new “Cake Decorating Solutions”  store here

Little Gluten free cake

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.

Black Beauty The Vita prep 3 Vitamix , come to live with me for a while

Gluten Free Carrot cake

Gluten Free Carrot Cake

Make this cake from grated carrot and you will have a beautiful moist cake. Make this cake in the vitamix and you have a moist cake with hidden vegetables. This recipe uses Australian cup measurements
5 from 2 votes
Print Recipe Pin Recipe
Cuisine dessert, cakes
Servings 12

Ingredients
  

Wet ingredients

  • 4 whole eggs 70gm
  • 310 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

Dry Ingredients

  • 120 gm gluten free flour
  • 100 gm almond meal
  • 2 teaspoons baking powder gluten free
  • 2 teaspoons bi carbonate of soda
  • 3 teaspoons cinnamon
  • 100 gm chopped nuts!
  • Icing
  • 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

Instructions
 

  • 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

 

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Filed Under: Cakes and Decorating, Cheese, Gluten Free, RECIPES Tagged With: baking, cake decorating, Cake decorating solutions, Carrot cake, Cream cheese icing, gluten free, Gluten Free carrot cake, glutenfree cakes, Vitamix

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Reader Interactions

Comments

  1. Nami | Just One Cookbook

    March 7, 2013 at 9:25 am

    5 stars
    Whoa! What an amazing carrot cake! I really admire of your effort and detailed work put on this gorgeous cake.

    Reply
    • MyKitchenStories

      March 7, 2013 at 10:50 pm

      Thanks Nami thats very kind of you

      Reply
  2. Jennifer @ Delicieux

    March 5, 2013 at 1:41 pm

    Wow, that is one monster cake! It looks absolutely gorgeous too!
    Jennifer @ Delicieux recently posted..Green bean salad with yoghurt miso dressingMy Profile

    Reply
  3. Gourmantine

    March 4, 2013 at 9:47 pm

    5 stars
    That is one incredible cake, and 25 kilos??? That would make a lot of people happy, or just a few for a very long time 🙂
    Gourmantine recently posted..Citrus loveMy Profile

    Reply
  4. Kiran @ KiranTarun.com

    March 4, 2013 at 7:16 pm

    Beautiful cakes! That would be difficult to eat 🙂

    I need a Vitamix in my life. But I can’t explain the cost to my Hubby!
    Kiran @ KiranTarun.com recently posted..Coconut & Date Tea CookiesMy Profile

    Reply
  5. Suzanne Perazzini

    March 3, 2013 at 10:29 am

    That’s a fabulous, very colourful cake. I love what the little girl said.

    Reply
  6. Joanne

    March 2, 2013 at 10:47 pm

    Wow you are the gluten-free cake master! Those are gorgeous!
    Joanne recently posted..Recipe: Sweet and Salty Cake (Chocolate Cake with Salted Caramel Chocolate Ganache Frosting) {GIVEAWAY}My Profile

    Reply
  7. Hotly Spiced

    March 2, 2013 at 10:56 am

    You learn something new every day. I have never heard of anchovy water and that story of how it’s made is fascinating. I love your cake and your cake decorating skills. What a gorgeous cake to make for a friend. You are very talented, Tania and you tell a great story xx
    Hotly Spiced recently posted..Rocky Road Slice and…’Severe Learning Difficulties’My Profile

    Reply
  8. yummychunklet

    March 2, 2013 at 7:55 am

    What fun looking cakes, and I love your purple blender!
    yummychunklet recently posted..ffwD: Chicken Breasts DiableMy Profile

    Reply
  9. Celia

    March 2, 2013 at 5:51 am

    Tania, you made a 25kg cake?? Oh my goodness…I can’t imagine baking anything that big! AND it’s gluten-free? You are amazing, Chef! The anchovy water sounds intriguing, and I adore the warm ricotta from Paesanella – we pick it up from the cheese shop occasionally too! See you soon! xxx
    Celia recently posted..In My Kitchen, March 2013My Profile

    Reply
  10. Glenda

    March 2, 2013 at 3:07 am

    Hi Tania, your cake looks divine.

    Reply
  11. Karen (Back Road Journal)

    March 2, 2013 at 2:52 am

    You have certainly outdone yourself with the cakes…so big and colorful.
    Karen (Back Road Journal) recently posted..A Secret No More…The Pillars HotelMy Profile

    Reply
  12. Pamela

    March 2, 2013 at 1:11 am

    I was also given a vita-mix to use but haven’t used it for much. Your carrot cake sounds like something to try!
    And that baked ricotta! YUM!

    Reply
  13. thelittleloaf

    March 2, 2013 at 12:38 am

    That is one serious looking cake! And weighing in at the size of a small child but still looks beautiful – very impressed 🙂
    thelittleloaf recently posted..Naturally Sweetened Sesame Tahini GranolaMy Profile

    Reply
  14. Angie@Angie's Recipes

    March 1, 2013 at 10:24 pm

    wow so many beautiful cakes! The 3-layered carrot cake looks simply splendid!
    Angie@Angie’s Recipes recently posted..Mung Bean Sprouts Salad with Parsley Root and CarrotMy Profile

    Reply
  15. Lorraine @ Not Quite Nigella

    March 1, 2013 at 10:10 pm

    So this is the anchovy water you were talking about! Fascinating stuff indeed and I can see how it would add so much flavour like a single anchovy adds so much 🙂
    Lorraine @ Not Quite Nigella recently posted..The Road to Makawao & Paia, Mama’s Fish House, MauiMy Profile

    Reply
  16. InTolerant Chef

    March 1, 2013 at 4:22 pm

    I love your huge cake! 25kg is a monster, but I think it looks awesome indeed! THe anchovy water is certainly something new. I put anchovies in just about every braise, casserole or pasta dish, but I guess this is a lighter/cleaner taste?
    So glad you got the Black Beauty- happy baking! 🙂

    Reply
  17. alison@thisbloominglife

    March 1, 2013 at 1:07 pm

    Oh my goodness, those cakes! I often feel jealous of all those lovely things you Sydney people have available to you – hot ricotta would be amazing. I was given a recipe for ricotta from Jane at Shady Baker recently and this has given me the incentive to give it a go.

    Reply
  18. heidiannie

    March 1, 2013 at 11:53 am

    Love that cake! And the vitamix- Black Beauty, huh?
    And the baked ricotta- beautiful!

    Reply
  19. Kari @ bite-sized thoughts

    March 1, 2013 at 10:58 am

    Those cakes! My goodness! They are absolute works of art 🙂
    Kari @ bite-sized thoughts recently posted..Loving this week {February 2013} – easy food combinations that taste really goodMy Profile

    Reply
  20. Tandy

    March 1, 2013 at 3:10 am

    I shall look out for the anchovy water when we are in Italy 🙂
    Tandy recently posted..Chocolate Hazelnut SpreadMy Profile

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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