Name: Gluten-Free Carrot Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 9 serving(s)
Ingredients: 1/3 cup (35 g) gluten-free oats; 1 1/3 cups (200 g) gluten-free all-purpose flour mixture; 1/3 cup (45 g) ground almonds; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 ml (1/4 c. à thé) de sel; 2 eggs; 3/4 cup (160 g) brown sugar; 1/4 cup (60 ml) canola oil; 1/2 cup (125 ml) crushed pineapple, not drained; 2 cups (220 g) carrots, grated; 1/2 cup (70 g) raisins; 4 oz (115 g) cream cheese, softened; 3/4 cup (100 g) icing sugar

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting hang over two sides.
- In a small food processor or coffee grinder, finely grind the oats.
- In a bowl, combine the oats, flour, ground almonds, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together the eggs, brown sugar and oil. Stir in the dry ingredients alternating with the pineapple. Using a wooden spoon, stir in the carrots and raisins. Spread the batter out evenly in the prepared pan.
- Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours, before unmoulding.
Frosting
- In a bowl, cream the cream cheese with an electric mixer. With the machine running on low speed, gradually whisk in the icing sugar until the frosting is smooth and creamy. Using a spatula, spread the frosting over the top of the cooled cake.
- The cake will keep for 3 days in the refrigerator. Let sit out at room temperature before serving.

Gluten-Free Carrot Cake

Categories

Ingredients

Cake

Frosting

Preparation

Cake

Frosting

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan