Carrot cake, a timeless treat that combines moist, spiced cake with the natural sweetness of carrots.
Ingredients for 1 cake
- eggs 3
- granulated sugar 150 g
- gluten-free flour mix 150 g
(Fine)
- vanilla sugar 1 tsp
- baking powder 3 tsp
- ground cinnamon 1.5 tsp
- ground cardamom 1 tsp
- ground ginger 1/2 tsp
- salt 1 pinch
- rapeseed oil 150 ml
- finely grated carrots 450 g
To the from
- butter
- gluten-free breadcrumbs
Cream chese frosting
- butter 75 g
room temperature
- powdered sugar 160 g
- vanilla sugar 1 tsp
- lime 1
(riveted shell)
- philadelphia cheese 200 g
(lactose-free)
Instructions
- Preheat the oven to 175˚C. Whisk eggs and sugar until pale and fluffy.
- Mix all dry ingredients and fold them into the egg mixture. Add canola oil and grated carrots. Pour the batter into a greased and floured cake pan with a removable edge, 24 cm in diameter.
- Bake in the middle of the oven for about 45-60 minutes. Test with a toothpick, it should come out clean when the cake is done. Let the cake cool.
- Mix all ingredients for the frosting and whisk until it becomes creamy. Spread the frosting over the carrot cake.
