My mum’s tried and trusted recipe for gluten free carrot cake is always a winner! Hands down the finest example I have tasted, a zingy citrus drizzle keeps the cake super moist whilst lots of chopped walnuts add great texture.
This cake is sandwiched and iced with orange cream cheese frosting and topped with a few whole pecans, but any thick frosting will work well!
Gluten Free Carrot Cake
For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon
For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar
1) Preheat the oven to 160C. Grease and line two 8″ round baking tins.
2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.
3) Into the batter mixture, fold in the carrot, walnuts and sultanas.
4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).
5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.
6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.
7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.
8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping and top with a few pecan nuts.