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Gluten Free Carrot Cake Recipe

Servings: 1 cake

Ingredients

Equipment needed

  • 2 pcs spring form cake pans 20-22cm. It’s big batch and makes two cakes to layer on top of each other with icing if you fancy.

Ingredients needed

  • 100 g arrowroot / tapioca flour
  • 260 g rice flour
  • 1 cup or 250g rapadura sugar
  • 3 flat tsp baking powder
  • 1 tbsp ground cinnamon*
  • 1/2 tsp nutmeg grated or ground
  • 1/4 tsp ground cardamom
  • 2 tsp ground vanilla
  • 1/2 tsp sea salt
  • 200 g (1.5 cups) walnuts, rough chopped in half
  • 200 g softened apple chunks (softened with a 1/4 cup of water in a pan for 10 minutes on high on the stove) OR 200g tinned pineapple if you wanted to go old school / 1 cup
  • 4 pcs small carrots grated finely OR 2.5 cups loose packed OR 270g
  • 250 ml Macadamia oil / 220g
  • 110 ml olive oil / 100g (you can just do more macadamia oil to do one type, but more olive oil and it will taste of olive oil which if you’re fine with, be my guest)
  • 4-5 large eggs

Instructions

  • Preheat oven to 180C (170C fan forced) 350F

Thermomix

  • Fine chop your carrots speed 6, 5 seconds. Remove and pop in a jug or bowl. Whip the sugar, oil and eggs together on Speed 7 for 30 seconds. Add everything else except the carrot and walnuts. Speed 6, 10 seconds, reverse speed 6, 5 seconds. Then manually stir in your carrot and walnuts and voila: You’re ready to pop in a tin.

Regular Instruction

  • Cream the eggs, oils and sugar together in a free standing mixer, with hand held beaters, blender or food processor
  • Add in the flours, spices, baking powder and salt and mix on high until JUST combined. No need to over mix it.
  • Stir through by hand, the soft apple / pineapple, chopped walnut and grated carrot until just combined.
  • Grease the tins or grease the parchment paper and line the tins with it.
  • Pop both tins side by side in the oven and bake for 30 mins or check with a skewer that they come out clean. If they’re still showing a little ‘mix’ on them, bake for another 4-5 minutes and skewer test again.
  • Pull out of the oven once done, and cool on a rack. It will look golden and delicious like in the image.