Gluten-Free Traditional Carrot Cake
This Traditional 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.
Servings: 16 people
- 320 g light brown muscovado sugar
- Grated zest of 1 orange
- 300 g light olive oil
- 5 eggs medium sized
- 1 teaspoon vanilla extract
- 225 g brown rice flour
- 75 g sorghum flour
- 2 teaspoons baking powder
- 1½ teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 350 g grated carrot about 4-5 large carrots
Cream Cheese Buttercream
- 350 g unsalted butter room temperature
- 400 g icing sugar powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 250 g cream cheese straight from the fridge
- 2 carrots grated (about 250g)
- 125 g water
- 100 g caster sugar
Pre-heat the oven to 170°C/150°C fan assisted oven/gas 3 and line and grease two 8 inch x 4 inch round cake tins.
Whisk the sugar with the orange zest until fragrant.
Add the olive oil and mix until thoroughly combined.
Add the eggs one at a time and the vanilla extract.
In a separate bowl whisk together the flours, baking powder, bicarbonate of soda, spices, salt and black pepper.
Fold the flour into the wet ingredients one third at a time.
Stir in the grated carrots until completely combined.
Divide the batter between the two baking tins and bake for about 35 minutes (cover with foil after 20 mins).
Cream Cheese Buttercream
Cream the butter and icing sugar and mix for about 10 minutes until very light and fluffy.
Add the salt and vanilla and mix again to combine.
Finally add the cream cheese and mix until just combined.
Pour the water and sugar into a medium sized saucepan and bring to a boil. Then turn down to a simmer for 2 minutes.
Add the carrot and leave to simmer for a further 5 minutes.
Strain the carrots and pat dry.
Place on a baking parchment lined tray and bake at 180°C/160 /gas 4 for 12 minutes.
Turn off the oven, remove the carrots and sprinkle them with the caster sugar.
Return the carrots to the oven, leaving the door open, for two hours, so the sugared carrots can dry out.
Place one of the cake layers on a cake board or cake stand.
Fill a piping bag with half of the buttercream. Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even middle layer of buttercream.
Place the second layer of cake on top of the buttercream.
Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even surface layer of buttercream.
Use the spatula to spread a thin layer of buttercream around the sides of the cake to create a naked look.
Pipe buttercream, using a piping tip of your choice, around the top of the cake. Then sprinkle candied carrots all over the surface.
General Baking Notes: All recipes are developed with medium eggs (60g with shell), good quality vanilla extract 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.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 16 servings.
Calories: 676kcal | Carbohydrates: 69g | Protein: 5g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 313mg | Potassium: 277mg | Fiber: 2g | Sugar: 52g | Vitamin A: 5760IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg