Gluten Free Carrot Cake recipe

Gluten is in everything, and most of flour is traditionally used for baking. Many of the delicacies and cakes you eat each day is no longer available when you are wheat intolerant. If you have a sweet tooth like myself and are intolerant to gluten, you must have a few sweet recipes in reserve, which offers you a little treat for all of your hard work you put in to avoid gluten. 

Carrot Cake is a delicious sweet cake, whose name is probably the worst enemy when it comes to being accepted by the masses. For those who know how good carrot cake can be, here is a version that is gluten free. 

1 / 2 cup Gluten Free Flower (Combination of Tapioca, Rice, Potato) 

1 / 2 cup Almond meal 

1 teaspoon baking powder (gluten free) 

1 teaspoon bi carb soda (gluten free) 

1 teaspoon cinnamon 

Pinch salt 

Pinch xanthium gum (thickener cake, gluten free) 

1 / 2 cup brown sugar (can use raw if not available) 

1 / 4 cup Extra Light Olive Oil 

2 eggs 

2 cups grated carrots (aprox 4-6 carrots depending on size) 

Optional - 1 / 3 cup sultanas 

Lemon juice

Grate carrots and squeeze over some lemon juice, to keep them from going brown. Beat eggs and sugar together then add dry ingredients sighted and everything else and mix! Grease and line a loaf tin is poured into the mixture and bake for 40-50 mins until golden brown on top at 180c

This cake is foolproof and really yummy! 

If you're not dairy intolerant you can make up cream cheese frosting to put on Cake so good. But we like it without the frosting as well. If we make frosting, we prefer to make a light sweetened cream cheese frosting. 

1-8 ounce package cream cheese 

1 / 2 cup butter softened (can use Dairy free / lactose free substitute) 

1 / 4 -1 / 2 cup sugar taste depending on your sweet tooth. 

1 teaspoon vanilla extract 

Mix all ingredients in a bowl. Its easier to soften the butter first. There is no exact amount to be used for sugar, so just experiment and add taste. Spread frosting on top of carrot cake. Is this carrot cake for dessert with frosting and vanilla ice cream or for breakfast. we baked it about 20 times and all the raves on it! Enjoy and rememebr, just because its gluten doesn't mean it can not taste good.