Gluten Free Carrot Cake Recipe with Lemon Cream Cheese Frosting
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 slices
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Calories
397 kcal
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Course
Dessert
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Cuisine
Vegetarian
Gluten Free Carrot Cake Recipe with Lemon Cream Cheese Frosting
Description
The Gluten Free Carrot Cake blends peeled grated carrots and chopped pecans with almond meal and a mix of spices including cinnamon, ginger, and nutmeg. The batter is leavened with baking powder and bicarbonate of soda to achieve a tender crumb despite the absence of traditional flour. The cake is baked in two 8-inch springform pans and cooled before frosting.
The frosting is a lemon cream cheese style, combining room-temperature cream cheese and butter with sifted icing sugar, lemon zest, and juice. This frosting balances the sweetness of the cake and adds a refreshing citrus note. The cake suits celebratory occasions or as a dessert where gluten needs to be avoided.
Ingredients
- 350 g carrot peeled and tops removed, ¾ lb or 12 oz
- ½ cup pecans
- 5 large egg
- 1 tsp baking powder heaped
- ½ tsp bicarbonate of soda
- 250 g almond meal ½ lb or 9 oz, ground almonds
- 220 g brown sugar ½ lb or 8 oz
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp ground ginger
- CREAM CHEESE FROSTING:
- 250 g cream cheese at room temperature, ½ lb or 9 oz
- 50 g butter at room temperature, 1¾ oz
- 100 g icing sugar sifted, 3.5 oz
- lemon or to taste, zest and juice of half
Instructions
- Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit).
- Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrots.
- Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally, add the carrot and pecans and pulse to combine with the cake batter.
- Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
- To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
- Spread the frosting between the cake layers and over the top of the cooled cake.
Notes
- Measure ingredients carefully for gluten-free baking to ensure proper texture and rise.
- Allow cakes to cool completely before applying lemon cream cheese frosting to prevent melting.
- Use fresh lemon zest and juice for best flavor in the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Cholesterol | 109mg | 36% |
| Sodium | 214mg | 9% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 4.1mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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