Gluten Free Carrot Cake – Delicious, Easy And Healthy

I love this recipe for gluten-free carrot cake because not only does it have a low sugar option but it’s also delicious. If you’re interested in a recipe like that, read on! This recipe is for you.

Now, I based this recipe on Mary Berry’s carrot and walnut cake, which is lovely, and I do have it on occasion at the weekend.

However, for my everyday diet, I look for low sugar and gluten-free options, as I like to eat healthily but I also have a sweet tooth!

So, because I want to enjoy this cake during the week with my afternoon cup of tea, I decided to reinvent the recipe and make it healthier. 🙂

P.S. The walnuts and pecans on the top are just for decoration and you can leave them out if you’re allergic

Recipe for Gluten-Free Carrot Cake

Ingredients

(for the cake)

• 250 ml sunflower oil
• 4 large eggs, beaten
• 225 grams light muscovado sugar (or 100 g light muscovado sugar + 100 g erythritol)
• 200 g carrots, peeled and coarsely grated
• 300 g all-purpose gluten-free flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75 g walnuts, shelled and chopped (optional)

(for the icing)

• 50 g butter (room temperature)
• 250 grams confectioners’ sugar (or 50 grams erythritol + 100 grams confectioners’ sugar)
• 70 grams (confectioners’) sugar
• 250 g full-fat cream cheese (room temperature)
• 3 drops of vanilla extract
• A sprinkle of cinnamon (optional)
• 5 walnut halves and 5 pecans to decorate (optional)

Method

🍰 Preheat the oven to 180°C/ fan 160°C. Grease two deep 20cm (8in) round sandwich tins or set aside 2 silicone round cake moulds and line the bases of the cake tins with baking parchment.

🍰 In a large bowl, mix all the ingredients for the cake mixture (leave the carrots and walnuts for the end). Spoon the mixture evenly between the tins or moulds.

🍰 Put the cakes in the oven and bake for about 35 minutes, or until golden brown, and risen.

🍰 Make the icing: measure the butter, confectioners’ sugar, erythritol, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.

🍰 Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.

That’s it!

Try it out and let me know how it went in the comments.

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