GLUTEN FREE CARROT CAKE


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GLUTEN FREE CARROT CAKE

GLUTEN FREE CARROT CAKE
PREPARATION - CAKE 20 MINS, ICING 5 MINS • COOKING TIME 30-35 MINS • MAKES APPROX 16 SLICES
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Ingredients
  1. 150g butter
  2. ¾ cup (or 100g) coconut flour
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon cinnamon
  6. 1 teaspoon ground ginger
  7. ½ teaspoon nutmeg
  8. ½ teaspoon celtic sea salt
  9. 2 large carrots (approx 250g), coarsely grated
  10. 5 eggs
  11. ½ cup milk
  12. ½ cup Rice Malt Syrup
  13. 1 teaspoon vanilla extract
  14. 1 teaspoon apple cider vinegar
Cream Cheese Icing
  1. 250g cream cheese, softened
  2. ½ cup Rice Malt Syrup
  3. 2 tablespoons lemon juice
Instructions
  1. Preheat the oven to 180°C. Line a 22cm round baking tin with paper or use a silicone cake pan.
  2. Melt the butter over low heat until just melted then set aside to cool slightly.
  3. Sift coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into a large bowl and combine well.
  4. Add grated carrot and stir to combine.
  5. In a medium jug or bowl whisk eggs lightly then add milk, Rice Malt Syrup, vanilla, apple cider vinegar, cooled melted butter and mix well.
  6. Add the wet ingredients to the dry ingredients and mix until smooth.
  7. Pour mixture into prepared pan and bake for 30-35 minutes or until cooked. Remove from oven and allow to cool.
  8. Once the cake is cold, ice with the Cream Cheese Icing. To make icing, combine all ingredients in a small bowl and beat with electric beaters until smooth. Cake is best stored in the fridge and consumed within a couple of days 🙂 
Sugar Freedom http://www.sugarfreedom.com.au/

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