Gluten Free Carrot Cake Dairy Free Sponge Recipes

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GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)



Gluten Free Carrot Cake (Dairy Free Sponge) image

This gluten free CarrotCake is hands-down the BEST carrot cake I have ever eaten. Moist, nutty, lightly-spiced, with a hint of orange... Eat on its own, or slather with decadent cream cheese frosting.

Provided by Gluten Free Alchemist - Kate Dowse

Categories     Birthday     Cake     Sweet Treats     Tea Time

Time 1h

Number Of Ingredients 17

100 g rough-chopped toasted pecans (toasted weight)
350 g grated carrots (peeled weight)
1 large orange (finely grated zest only)
200 g plain gluten free flour blend (I use Rice Free Blend B (see NOTES))
100 g ground almonds (almond meal)
1 tsp xanthan gum
pinch fine sea salt
2½ tsp GF baking powder
½ tsp bicarbonate of soda
2½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp mixed spice
320 g soft light brown sugar
4 large eggs (UK large)
190 g sunflower oil (or olive oil) ((approx 200 ml))
60 g carrot puree ((I used a baby food pouch))
1 tsp vanilla extract

Steps:

  • To toast the pecans, spread on a baking tray and place in the oven at 180 C/350 F/Gas 4 for about 10 minutes, turning a couple of times during toasting.
  • Allow to cool completely and rough-chop to desired size. Set aside.
  • While the pecans are toasting : Coarse-grate the pre-peeled and trimmed carrots. Set aside.
  • Zest the orange and set aside with the carrots.
  • Weigh and mix together the flour, almonds, xanthan gum, salt, baking powder, bicarbonate of soda, and spices. TIP : Weigh into an airtight container and shake vigorously to mix. Set aside.
  • Preheat the oven to 170 C/325 F/Gas 3.
  • Base-line two 8 inch (20 cm), non-stick, round baking tins with baking paper.
  • Weigh the sugar, eggs, oil, carrot puree and vanilla extract into a large mixing bowl.
  • Beat thoroughly for at least 3 to 4 minutes using an electric whisk until well blended, smooth, silky and beginning to pale.
  • Add the carrots and zest to the bowl and gently fold through.
  • Add the chopped pecans and dry flour-spice mix and gently fold through until just combined and even.
  • Divide the mixture between the two cake tins evenly and smooth the tops.
  • Bake for 30 to 40 minutes until a skewer inserted comes out clean and the tops are firm.
  • Remove the cakes from the tins and transfer to a wire rack to cool, placing a clean tea towel over the top.
  • Once completely cool, layer and decorate with cream cheese frosting (see separate recipe sheet).
  • You may also wish to decorate with some caramelised chopped pecans and caramelised carrot. See NOTES below

Nutrition Facts : Calories 381.3 kcal, Carbohydrate 39.6 g, Protein 5.7 g, Fat 24.1 g, SaturatedFat 2.5 g, Cholesterol 53.1 mg, Sodium 99 mg, Fiber 4.3 g, Sugar 25.9 g, ServingSize 1 serving

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