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
Ingredients
Method
- 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
- 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.
- 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.
- 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
Whoa! What an amazing carrot cake! I really admire of your effort and detailed work put on this gorgeous cake.
Thanks Nami thats very kind of you
Wow, that is one monster cake! It looks absolutely gorgeous too!
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 🙂
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!
That’s a fabulous, very colourful cake. I love what the little girl said.
Wow you are the gluten-free cake master! Those are gorgeous!
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
What fun looking cakes, and I love your purple blender!
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
Hi Tania, your cake looks divine.
You have certainly outdone yourself with the cakes…so big and colorful.
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!
That is one serious looking cake! And weighing in at the size of a small child but still looks beautiful – very impressed 🙂
wow so many beautiful cakes! The 3-layered carrot cake looks simply splendid!
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 🙂
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! 🙂
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.
Love that cake! And the vitamix- Black Beauty, huh?
And the baked ricotta- beautiful!
Those cakes! My goodness! They are absolute works of art 🙂
I shall look out for the anchovy water when we are in Italy 🙂