Recipe for a delicious Gluten Free Carrot Cake

Gluten Free Carrot Cake A dessert which makes the sun shine, even in winter! Recipe by Kitchen Stories.

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SERVINGS
10

PREP IN
55 MIN.

UTENSILS

oven, peeler, box grater, 2 bowls, 2 saucepans, cooking spoon, large bowl, 2 hand mixers with beaters, 2 baking pans, rubber spatula, cake turntable, offset spatula

INGREDIENTS

400 g carrots
400 g apples
100 g butter
150 ml sunflower oil
3 eggs
500 g ground almonds
320 g sugar
1 ½ tsp baking powder
½ baking soda
1 tsp ground cinnamon
½ tsp salt
100 g chopped walnuts
150 g unsweetened shredded coconut
450 g cream cheese
oil (for greasing)

UTENSILS

oven, peeler, box grater, 2 bowls, 2 saucepans, cooking spoon, large bowl, 2 hand mixers with beaters, 2 baking pans, rubber spatula, cake turntable, offset spatula

HOW TO MAKE IT

Step 1/4

Preheat oven to 175°C/347°F. Peel and grate apples and carrots in separate bowls. Add grated apples to a saucepan, and let cook for approx. 5 min.

Step 2/4

Melt butter in a small saucepan. In a large bowl, mix sunflower oil with melted butter and eggs. Gradually mix in ground almonds and some sugar. Add baking powder, baking soda, cinnamon, and salt. Then mix in grated carrots, cooked apples, chopped walnuts, and some shredded coconut. Grease two baking pans, then fill them with the mixture evenly. Transfer to the oven and bake for approx. 45 min, then set aside and let cool.

Step 3/4

For the frosting, whip cream cheese and the remaining sugar with a hand mixer until fluffy. Place one cooled cake base on a plate and spread with half of the cream, then place the other cake base on top of it.

Step 4/4

Coat the cake with remaining frosting. Sprinkle cake with remaining shredded coconut. It’s best to let the cake sit overnight before eating it. Enjoy!