Gluten Free Carrot Cake with Lemon Cream Cheese Icing

Ingredients

Olive or sunflower oil (to grease pan)

300 gram peeled carrots

150 gram Walnuts

1 cup (250ml) Self Raising Flour

½ cup (125ml) Plain Flour

1 tsp of gluten free Bi-Carb Soda

1 tsp of gluten free ground cinnamon

80 gram (½ cup) soft brown sugar

185 ml (¾ cup) mild olive oil

125 ml (½ cup) golden syrup

3 medium size eggs

 

Icing

250 gram softened cream cheese

80 gram (½ cup) gluten free icing sugar

15 ml (1 tbsp) lemon juice

Finely grated zest of 1 lemon

 

Method

1. Preheat oven to 180C or 160C if fan force.  Grease a 20cm Diameter round tin and line with non stick baking paper.
2. Peel and grate carrots
3. Chop walnuts
4. Sift together flours, bi-carb soda and cinnamon into a large bowl
5. In a separate bowl mix together brown sugar, olive oil, golden syrup, eggs and vanilla essence until well combined
6. Pour sugar and oil into sifted flours and gently stir until just combined
7. Add carrots and walnuts to the mix and stir until combined.
8. Pour mixture into the prepared pan and bake for 50 minutes.
9. Check the cake is cooked by testing with a skewer, if it comes out clean, remove from oven and set aside to cool for 5 minutes.  Turn cake out of pan onto a wire rack and let cool completely.
10. To make the icing place softened cream cheese, zest and lemon juice in a bowl, sift in the icing sugar and mix until well combined.
11. Spread or pipe the icing onto the cake, garnish with a sprinkle of cinnamon and serve.

 

 

Gluten Free Flour Recipe for Cakes & Biscuits

This mix is super easy to make though you must be exact with your measurements, so digital scales are a must.  I use this blend most of the time as it has a mild flavour and a higher protein content than many store bought gluten free flours.  It also has a weight that is very close to plain flour made from wheat, this means it can be used as a substitute in a lot of recipes which contain wheat flour. Be careful when buying Tapioca Flour that it contains tapioca and not arrowroot, arrowroot can make your flour have a bitter edge which is not great for baking anything sweet.  Glutinous rice flour does not contain any gluten protein which makes it safe for coeliac’s as long as it is not made on machinery or packaged in a plant which processes gluten containing grains.

100 grams Tapioca Flour (not arrowroot)

100 grams Glutinous Rice Flour (also known as Sticky Rice Flour)

100 grams Corn Flour

100 grams Millet Flour

100 grams White Sorghum Flour

 

Put all ingredients in a container with a tight fitting lid and shake well until all ingredients are well combined.  Store in an air tight container ready for use.  Remember for the best results always sift your flour before adding to any recipe.