This Gluten-Free Carrot Cake is absolutely stunning. A beautifully spiced moist and fluffy sponge crammed with shredded carrots. Filled and decorated with the dreamiest cream cheese buttercream and sprinkled with candied carrots.
General Baking Notes
: All recipes are developed with medium eggs, good quality vanilla extract (not essence) and kosher salt. Oven Temperature
. I prefer to bake gluten-free cakes in fan-assisted ovens as they dry out the cake a little more. Gluten-free flours need more moisture in the batter so the fan-assisted oven helps the cakes cook more evenly. Gluten-Free Flours
. You can use white rice flour instead of brown rice flour. You could also use gluten-free oat flour instead of sorghum flour. Olive Oil.
It’s important to use light olive oil, not extra virgin or regular olive oil as you want the flavour of the oil to be more or less neutral. You could also use refined coconut oil or melted butter. The latter will give a richer taste. Grated Carrots.
The carrots should be grated in even strips of equal size. I recommend using the grating attachment on your food processor or a julienne peeler for perfectly shredded carrots. Cream Cheese Buttercream
– for the lightest buttercream the icing sugar and butter should be beaten together for at least 5-6 minutes on a medium-high setting. Storage
Because of the cream cheese in the buttercream the cake should be stored in the fridge where it will keep well for about 5 days. Bring the cake back to room temperature before serving. Freezing
. The carrot cake itself can be frozen before decorating with the buttercream. Wrap the two layers up individually. Wrap well in cling film, then in foil to ensure no freezer-burn. You can store for up to three months. Remove the cake layers from the freezer the night before you want to decorate the cake. Defrost, then remove the wrapping and decorate as normal.