Prep time: 25 minutes
Cook time: 1 hour
Get those extra veggies in the form of perfectly sweet, baked goodness with THE BEST gluten free carrot cake recipe for your easter festivites. Packed with all the traditional, spicy flavours of a carrot cake and topped off with a smooth, naturally sweetened frosting – this recipe makes an insanely moist, flavourful, texturous, and undetectably gluten free carrot cake.
Hop to it – let's get baking!
For the Cake
- 2 cups (300g) finely grated carrot
- 3 eggs
- 3/4 cup sugar
- 1/2 cup macadamia oil
- 2 cups (250g) Nodo Self-Raising Flour
- 227g crushed pineapple
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 cup pecans (optional)
- 1/2 cup currants (optional)
For the Frosting
- 500g cream cheese
- 1/4 cup maple syrup
- 100g pure icing sugar
- Preheat the oven to 170ºC fan forced. Grease a round cake tin or line with baking paper.
- Add eggs and sugar into a large bowl, and whisk until combined. follow with the oil and pineapple, and whisk until combined.
- Add the flour and spices and stir until combined smoothly with the wet ingredients and there are no lumps.
- Fold the grated carrot into the mixture (and pecans and currants if using) until well combined.
- Pour batter into the greased cake tin.
- Bake for at least 1 hour. Check that the cake is cooked by piercing a skewer into the cake. when the skewer comes out clean, the cake is ready.
- Allow to cool in the tin for 10 minutes before flipping the cake out. Place the cake right side up on a cooling rack and allow to cool completely before adding the frosting.
- While the cake is cooling, make the frosting. using an electric mixer, mix the cream cheese and maple for 1 minute on a slow speed to make it light and fluffy.
- Sift in the icing sugar, then mix again on a medium speed for another 1-2 minutes until frosting is smooth.
- Spread a generous layer of frosting over the cooled cake. Garnish with cinnamon sugar and nuts as desired.