This is such a wonderful gluten free carrot cake recipe that I found years ago in the Guilt-free Gourmet Cook book. I have tweaked it ever so slightly to suit my needs, dairy and gluten free. If you’re lucky enough to be able to eat dairy then a cream cheese icing on this is pretty darn special but sadly it doesn’t like me so I use a substitute dairy free cream cheese or a coconut icing. I have given you all the options including a vegan alternative for the actual cake so you can tailor to your own requirements. It’s super moist and extremely tasty so I hope you enjoy it as much as we all do.
270g rice flour
2 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp Himalayan salt
2 tsp ground cinnamon
2 tsp mixed spice
3 eggs or 3 flaxseed eggs (see details below)
200ml rice milk (you can use coconut or almond if you’d rather)
1 tbsp freshly squeezed lemon juice
200ml vegetable, sunflower, mild olive or rapeseed oil
280g coconut Palm Sugar
2 tsp vanilla Extract
230g grated carrots
200g desiccated coconut
227g tin of pineapple in juice, drained but keep juice – finely chop the pineapple
Vegan Cream Cheese Icing
500g dairy free cream cheese (I’ve used Creamy Sheese) or regular cream cheese
2 tbsp maple syrup
Grated zest of 2 lemons
1tbsp lemon juice
Serves 10-12 persons
Preheat oven at 180°c (350°F) Gas 4
Line 2 x 8inch/20cm loose bottom cake tins with baking parchment
In a large bowl, sift flour, bicarb, baking powder, salt, cinnamon and mixed spice.
In another bowl, mix together the eggs/flaxseed egg, rice milk, lemon juice, oil, pineapple juice, coconut palm sugar and vanilla extract .
Add this to the dry ingredients and combine really well.
In another bowl, mix the carrots, coconut, pineapple and raisins and then fold this into the cake batter.
Pour into the two cake tins and bake in the preheated oven for 1hr or until a skewer inserted in the middle comes out clean.
Do check after 45 mins as ovens are all so different and if it looks as though it is getting too dark but not ready to come out, cover with foil to prevent from burning
Allow to cool completely before turning out
To make icing, combine all the ingredients and then spread half through the middle and the rest of top
Dust with desiccated coconut and grated lemon zest
Alternative Coconut Icing
1 large tub of coconut yoghurt
1 stick of creamed coconut, melted
Grated zest of 2 lemons
Juice of 1 lemon
2-3tbsp maple syrup
Melt the creamed coconut in it’s packet in a pan of hot water.
In a bowl whisk together the yoghurt, lemon zest, juice and maple syrup.
When the creamed coconut is runny whisk this into the yoghurt mixture.
It will thicken quickly, so spread immediately onto the cake.
1 egg = 1 tbsp milled flaxseed soaked in 3 tbsp water and placed in fridge for 20mins to swell and thicken.
When converting recipes you can only really replace 1-3 eggs in a recipe, as it just won’t work. Thankfully you divide this cake into two tins so it works really well with the flaxseed egg.