Gluten-Free Carrot Cake
A delightful, moist cake that combines fresh carrots and a rich blend of spices, making it the perfect gluten-free dessert for any occasion.
Ingredients
Main Ingredients
- 250 grams grated carrots
- 200 grams sugar
- 100 grams light brown sugar
- 150 milliliters vegetable oil
- 4 large eggs
- 160 grams gluten-free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 100 grams chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease a round 9-inch cake pan. Optionally line the base with parchment paper.
- In a large mixing bowl, combine the grated carrots, sugar, and light brown sugar. Mix well until evenly blended.
- Add the vegetable oil and eggs to the carrot mixture. Whisk until fully incorporated and smooth.
- In another bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until well combined.
- Fold in the optional chopped nuts and vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Notes
For additional flavor, consider serving the cake with cream cheese frosting or topped with nuts. This cake stays moist for days and can be paired with tea or coffee for a delightful treat.