Melt-in-your-mouth Carrot Cake

Looking for a healthy brunch idea that's also a crowd-pleaser? This melt-in-your-mouth gluten-free carrot cake is your answer. Ideal for weekend brunch with friends, this cake is delightfully moist, flavorful, and surprisingly easy to whip up. Made in just one bowl, it's practically foolproof.

The cake bursts with the flavors of fresh carrots, aromatic spices, and a touch of brown sugar. But what truly sets it apart is the fluffy cream cheese frosting, made lighter with the use of heavy cream instead of butter. Trust us, even your gluten-loving friends won't be able to tell the difference.

This Carrot Cake is gluten-free, refined sugar free, as well as a healthy snack.

INGREDIENTS

Gluten free carrot cake:

• 225g brown sugar

• 120g butter, melted

• 3 large eggs, room t°

• 1tsp vanilla extract

• 200 g self-raising gluten free flour blend

• ¾ tsp baking soda

• 1tsp psyllium husk

• ¼ tsp salt

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• 225g peeled and coarsely grated carrots (about 3-4 medium carrots)

• 90g pecans, roughly chopped

• 90g raisins, soaked

Cream cheese frosting:

• 250g cream cheese, cold

• 250g heavy cream, cold

• 80g powdered sugar, sifted

• 1tsp vanilla extract

• Pecans, roughly chopped, for decoration

INSTRUCTIONS

Gluten free carrot cake:

1. pre-heat the oven to 180ºC and line a 23cm square or 18x28cm rectangle baking tin with baking paper.

2. In a large bowl, whisk together the brown sugar, melted butter, eggs and vanilla until well combined.

3. Sift in the gluten free flour blend, baking powder, baking soda, psyllium husk, salt, cinnamon, ginger and nutmeg.

4. Whisk everything together into a smooth batter with no flour clumps.

5. Add the coarsely grated carrots, roughly chopped pecans and raisins and fold them into the batter until they're evenly distributed throughout.

6. Transfer the batter into the lined baking tin and smooth out the top.

7. Bake at 180ºC for about 35 minutes or until an inserted toothpick  comes out clean.

8. Allow the cake to cool in the baking tin for about 10-15 minutes, then transfer it out of the tin onto a wire rack to cool completely. It’s important that your cake is cooled completely before you spread the cream cheese frosting on top.
   

Cream cheese frosting:

1. In a large bowl (or the bowl of a stand mixer, if using), whisk the cream cheese until it's smooth and looser in texture.

2. Add the heavy  cream, powdered sugar and vanilla, and whisk until soft peaks form.

3. Spread the cream cheese frosting on top of the cooled carrot cake all the way to the edges.

4. Sprinkle on some extra chopped pecans as decoration, slice and serve.

5. Enjoy ❤️ and let us know how it turns out for you.

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