Gluten Free Carrot Cake

Ingredients

• 240 ML Oil (Use a neutral flavored oil such as vegetable oil or canola oil.)
• 200 grams Sugar
• 4 Large Eggs (Room temperature)
• 1 teaspoon Vanilla extract
• 300 grams Gluten free all purpose flour
• 1/4 teaspoon Xanthan Gum (Omit if the flour blend already contains xanthan gum.)
• 2 teaspoons Baking powder (Check that the baking powder is gluten free as some brands contain gluten. )
• 1/2 teaspoon Baking soda
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground All spice
• 1/2 teaspoon Ground Nutmeg
• 1/8 teaspoon Salt
• 200 grams Grated Carrots
• 1 Fresh Orange (For 2 tablespoons of zest and 4 tablespoons of juice)
• 280 grams Full-fat cream cheese (I used Philidelphia as it is my preferred brand.)
• 300 grams Powdered sugar
• 280 grams Heavy cream (AKA Double cream)
• 1 teaspoon Vanilla extract
• 1 teaspoon Orange and Green food coloring (Optional)

Instructions

1. 1

   --- How to make gluten free carrot cake ---

2. 2

   Preheat the Oven to 170°c/325°F/Gas mark 3. Line the sides and bottom of the baking pans with parchment paper.

3. 3

   In a large bowl whisk together the oil, sugar, eggs, and vanilla extract until fully combined.

4. 4

   Sift the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and salt into the wet mixture and stir together until no streaks appear.

5. 5

   Add the orange zest, juice, and grated carrots and fold in until evenly distributed.

6. 6

   Divide the carrot cake mixture evenly between two cake pans and spread out evenly within the pans.

7. 7

   Bake in the oven for 25-30 minutes. Check with a skewer in the middle of the cake and if it comes out clean the cake is ready. Place on cooling rack and leave in pans until completely cool.

8. 8

   --- How to make cream cheese frosting ---

9. 9

   With electric beaters beat the cream cheese until soft.

10. 10

    Beat in the sugar one tablespoon at a time until it is smooth and lump free.

11. 11

    Add in the heavy cream, salt, and vanilla extract and beat until it thickens into soft peaks.

12. 12

    --- Assembling the carrot cake ---

13. 13

    Once the cakes are fully cooled remove them from the pans. Place the bottom layer top side down on the serving plate or cake stand.

14. 14

    Optional - If you would like to pipe on decorative carrots for decoration. Remove a few tablespoons of frosting into two small separate bowls and mix in orange and green food coloring. Transfer each colored frosting into a piping bag and pipe on small carrots on top of the frosted cake.

15. 15

    With a large spoon scoop ¾ of the frosting on top of the bottom layer and spread out evenly.

16. 16

    Carefully place the top layer top-side up and scoop on the remaining frosting and spread evenly. Decorate as desired and place the cake in the refrigerator for the frosting to slightly firm up before serving.