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Gluten Free Carrot & Walnut Cake

This is the best gluten free cake I have ever made! It defies all the usual gluten free normalities; being moist and light rather than dry and crumbly. It’s really simple to make and even healthy… (how could carrot and walnuts not be?!).

Deliciously moist gluten free carrot cake!

Deliciously moist gluten free carrot and walnut cake!

 

Ingredients (for the cake):

150g gluten free flour (Dove’s Farm or Innovative Solutions blended flour mixes recommended)

175g castor sugar

110ml oil

2 eggs

2 tsps baking powder (1 tsp if you use self-raising flour)

1/2 tsp xanthan gum

1/2 tsp vanilla essence

2 carrots (grated)

50-100g walnuts (chopped)

 

Ingredients (for the icing):

25g butter (softened)

50g cream cheese

200g icing sugar (sifted)

Juice of 1 lemon

 

Method:

Add all the ingredients for the cake, except for the carrot and walnut, to a mixing bowl and beat well together, preferably with an electric beater. The mixture will be very thick and gloopy at this point so don’t be concerned!

Add the carrot and walnut and stir evenly through the mixture.

Pour the mixture into a lined tin (25cm circular) and bake in a preheated oven at 200 degrees celsius for 45mins.

When it is baked, remove the cake from the oven and cool on a wire rack.

Meanwhile, beat all the ingredients for the icing together.

When the cake has cooled, cover it evenly with the icing and garnish with a few whole walnuts, or other decoration of your choice!

Gluten free carrot cake decorated with walnut and golden balls!

Gluten free carrot cake decorated with walnuts and golden balls!

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