I made this new gluten free carrot cake recipe for Mr H’s birthday and it went down so well I think it will become a monthly treat.
It’s gluten free of course and also dairy and refined sugar free so would even double as a snack on our 30 days to healthy living programme. We’ve created our own gluten free flour blend - recipe below - which I’ve used here but you can just as easily use a gluten free flour like Doves.
For the cake:
- Oil, for greasing the tin
- 225g gluten-free flour – I use my own blend we have created. See below. But you can just use a gluten free flour blend
- 1 tea spoon baking powder
- 1 tea spoon bicarbonate of soda
- 6 tea spoons psyllium husk
- 2 large free-range eggs
- 120g Coconut sugar
- 125 ml sunflower oil
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 eating apple
- 200g carrots
- Zest and juice of 1 orange
- 100g sultanas
- 50g walnuts, (optional) Omit if you have a nut allergy
For the icing:
- 1 can coconut milk – re-fridgerated
- 2-3 tablespoons maple syrup – depeding on how sweet you want it.
- zest of 1 lime
- Juice of 1 lime juice
- 50g walnuts, apricots, sultanas etc to decorate
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a spring form cake tin (roughly 20cm) with oil, line the base and sides with greaseproof paper.
- Lightly beat the eggs in a large bowl with the sugar and oil for about 10 minutes. It will double in size and go quite pale.
- If the sultanas seem dry soak them in the orange juice until you need them.
- Sieve the flour, baking powder, bicarbonate of soda, psyllium husk and spices, into the egg mixture and then fold through.
- Core the apple and grate it (including the peel) and grate the carrots, I put them all through my nutri-bullet, then stir into the mixture along with the orange zest.
- Add the raisins and juice.
- Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 40 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
Meanwhile, make the icing.
- Take the can of coconut milk from the fridge and remove the cream. Leave the water for drinking or adding to a smoothie.
- Blend in a nutri-bullet or high power blender with the lime juice, zest and maple syrup. It should have the consistency of cream cheese and be slightly tangy.
- Once the cake has cooled, cut in half and spread half the icing inside and half on top. Lightly crush the walnuts in a pestle and mortar and sprinkle on top along with apricots, sultanas or any other fruit you have to hand.
- Finish with a grating of orange zest, then serve.
Ali’s Gluten Free Flour blend
I use this gluten free flour recipe for everything from thickening gravies and sauces to home baking. It’s a perfect combination which I love.
125g Brown rice flour
125g Sweet white sorghum flour
175g Tapioca flour
175g Potato starch
75g buckwheat flour
Mix all the flours together and store in an airtight container. This works really well as a plain flour. If a recipe calls for self raising flour simply add baking powder and bicarbonate of soda. I sometime add a little psyllium husk for cakes too as it helps them rise and makes them light an airy – not an accusiation you can throw at a gluten cake every day!