New week new cake! Now i know carrot cake is a classic recipe in every household and i don’t know why i haven’t shared a gluten free version of carrot cake with you sooner. When i think of carrot cake i think of warm spices, hearty, earthy, sweet and absolutely delicious. This gluten free version is not your typical carrot cake recipe because i didn’t use cream cheese frosting, oh those were the days. Considering i am now vegetarian (mostly vegan) i opted for a different variety, thick cinnamon frosting and its just as yummy.
Of course you can make your own cream cheese frosting for your cake but i urge you to try my divine cinnamon frosting. Created with coconut oil in its solid form, it acts just like butter! Perfect for these cold Melbourne days right now, my coconut oil is always in its solid form, know what i mean? Hot in summer and your coconut oil is completely melted, oh the joys of coconut oil!
This Carrot Cake is:
In the past when i have made this carrot cake, i used my loaf pan, this time i decided i would treat it like a real cake and make it round. What I’m trying to tell you is that you can either bake your cake in a rectangle loaf pan or a round cake tin. I love switching the pans up in which i bake my items, hey, i find it interesting ;). Let me know how you go with this cake as i know it will be a winner in your recipe books!
- 140g coconut oil, solid
- 200g coconut sugar
- 250g carrots, grated
- 140g sultanas
- 2 eggs
- 200g gluten free self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp all spice
- Pinch of ground ginger
- ⅓ cup slivered almonds
- ½ cup coconut oil, solid
- 3 cups icing sugar
- 4-5 Tbsp almond milk
- 1 tsp vanilla bean extract
- 2 tsp ground cinnamon
- Extra icing sugar, for dusting
- Preheat oven to 180ºC (356ºF) and line a 8” round cake tin with parchment paper, set aside.
- In a large bowl or the bowl of a stand mixer, cream coconut oil and sugar together until well combined.
- Mix through grated carrots and sultanas.
- Add eggs and beat well.
- Add the flour, baking powder, cinnamon, nutmeg, all spice, ginger and almonds, beat until just combined, ensuring not to over mix.
- Evenly pour batter into prepared cake tin.
- Bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
- Let cake cool in pan for 10 minutes.
- Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
- Let cake cool completely on a wire rack.
- In the bowl of a stand mixer or using a hand mixer, add coconut oil. Beat the coconut oil for 30 seconds or until just soft.
- Gradually add icing sugar, 1 cup at a time.
- Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.
- Pour in vanilla.
- Add cinnamon and whisk frosting for a further 1 minute or until light and fluffy.
- Spread frosting over the top and sides of your cooled carrot cake.
- Optional: a dusting of icing sugar
- Serve and enjoy!