Carrot cake
-
90 min -
18 Ingredients
Carrot cake, a timeless treat that combines moist, spiced cake with the natural sweetness of carrots.
Ingredients for 1 cake
Instructions
-
eggs 3
-
granulated sugar 150 g
-
gluten-free flour mix 150 g
(Fine)
-
vanilla sugar 1 tsp
-
baking powder 3 tsp
-
ground cinnamon 1.5 tsp
-
ground cardamom 1 tsp
-
ground ginger 1/2 tsp
-
salt 1 pinch
-
rapeseed oil 150 ml
-
finely grated carrots 450 g
To the from
-
butter
-
gluten-free breadcrumbs
Cream chese frosting
-
butter 75 g
room temperature
-
powdered sugar 160 g
-
vanilla sugar 1 tsp
-
lime 1
(riveted shell)
-
philadelphia cheese 200 g
(lactose-free)
Instructions
- Preheat the oven to 175˚C. Whisk eggs and sugar until pale and fluffy.
- Mix all dry ingredients and fold them into the egg mixture. Add canola oil and grated carrots. Pour the batter into a greased and floured cake pan with a removable edge, 24 cm in diameter.
- Bake in the middle of the oven for about 45-60 minutes. Test with a toothpick, it should come out clean when the cake is done. Let the cake cool.
- Mix all ingredients for the frosting and whisk until it becomes creamy. Spread the frosting over the carrot cake.
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