Carrot Cake (Gluten Free)
I’ve been meaning to share my carrot cake recipe for a while, but I decided to give it one more test—especially since I’m currently off gluten (sparing you the details). After my recent gluten-free baking experiments, I’ve developed a foolproof master recipe, which I’ve used as the base for this reworked carrot cake. Honestly, I think this version is even better than the original. The almond and olive oil sponge pairs perfectly with the carrots, orange zest, pecans, and spices. I’m a big fan of cardamom, but I know it’s not always easy to find. If you can’t get your hands on it, I’ve included an alternative suggestion.
Serves 10-12
Hands-on Time 35 minutes (plus cooling)
Baking Time 1 hour 5 minutes (35 minutes for the cake)
Ingredients
200ml plus extra for greasing olive oil
2-3 medium-large carrots (at least 300g)
2 large oranges
150g pecan nuts
5 large eggs
230g plus ½ tbsp light brown sugar
250g ground almonds
30g cornflour
1/8 tsp fine salt
1 tsp ground cardamom (or mixed spice)
1 tsp ground ginger
2 tsp ground cinnamon
100g cream cheese
50g unsalted butter, softened
250g icing sugar
Equipment
Scissors
Baking parchment
2 x 20cm fixed or push-bottom cake tins
Kitchen paper
Baking sheet
Vegetable peeler
Knife
Coarse grater
Plate
2 mixing bowls
Electric whisk
Spatula
Wire rack
Method
1. Prepare the Oven and Tins
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Cut two pieces of baking parchment into circles to line the bases of the cake tins.
Grease the tins with olive oil and line with parchment.
Line a baking sheet with parchment.
2. Prepare the Carrots, Oranges, and Pecans
Peel and grate the carrots over a plate. Set aside 200g for the cake and place 50g on the lined baking sheet.
Grate the zest of one orange over the carrots on the plate and the other over the carrots on the baking sheet.
Roughly chop the pecans. Add 50g to the baking sheet mixture and 100g to the plate mixture.
3. Make the Cake Batter
Separate the eggs into two mixing bowls.
Add 200ml of olive oil and 130g of light brown sugar to the egg yolks. Beat with an electric whisk on high speed for at least 1 minute.
Clean and dry the beaters. Whisk the egg whites until foamy, then gradually add 100g of light brown sugar until stiff peaks form.
Add the ground almonds, cornflour, salt, cardamom, ginger, and 1½ teaspoons of cinnamon to the egg yolk mixture. Combine with a spatula.
Add the 200g of grated carrot, orange zest, and pecans from the plate to the batter. Mix well.
Fold in the egg whites in two batches until no streaks remain.
4. Bake the Cakes
Divide the batter between the prepared tins and smooth the tops with a spatula. Tap the tins on the worktop to remove air bubbles.
Bake on the middle shelf for 35 minutes. Let the cakes cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.
5. Prepare the Topping
Reduce the oven to 100°C/80°C (fan)/210°F/Gas Mark ¼.
Combine the 50g of grated carrot, orange zest, and pecans on the baking sheet with the remaining ½ teaspoon of cinnamon.
Bake on the middle shelf for 40 minutes. Let cool, then mix in ½ tablespoon of light brown sugar.
6. Make the Cream Cheese Frosting
In a clean mixing bowl, whisk the cream cheese and butter until thick and voluminous.
Gradually add the icing sugar, whisking until smooth.
7. Assemble the Cake
Place one cake layer on a serving plate. Spread half the frosting on top and sprinkle with half the baked topping.
Add the second cake layer and gently press down.
Spread the remaining frosting over the top and sprinkle with the rest of the baked topping.
Enjoy!
