Gluten Free Carrot Cake
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Servings12 slices
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Prep time15 minutes
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Cooking time45 minutes
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DifficultyDifficult
INGREDIENTS
Cake:
- 3 Eggs
- 1/3 cup Coconut Oil
- 1 grated Apple
- 1/2 cup Brown Sugar (or Coconut Sugar)
- 1 teaspoon TASTEOLOGY Himalayan Pink Rock Salt
- 1 1/2 tsp Baking Soda
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon TASTEOLOGY Cinnamon Australian Cane Sugar
- 3/4 cup Almond Milk
- 1 1/2 cups grated Carrot
- 1 1/2 cups Almond Flour
- 1 1/2 cups Gluten Free Flour
- 3/4 cup of crushed Nuts (I used Cashews, you could use Walnuts or Pecans)
Frosting:
- 750 ml Greek Yoghurt
- 1/2 cup icing sugar
- 1 tablespoon TASTEOLOGY Salted Caramel Syrup + more to taste
- ½ cup crushed Pecans
STEPS
- Preheat oven to 180°C. Line two 10inch round cake tins with baking paper.
- To prep for the frosting, strain greek yoghurt in a colander lined with new chux towel or paper towel to get rid of extra whey in order to achieve a thick and creamy icing (but healthier).
- In a bowl add eggs, grated apple, sugar, TASTEOLOGY Himalayan Pink Rock Salt, baking soda, baking powder, and TASTEOLOGY Cinnamon Australian Cane Sugar and whisk to combine.
- Add almond milk and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour and stir.
- Divide mixture evenly between cake pans. Bake for 40 - 50 minutes or until deep golden brown and a toothpick inserted into the centre comes out clean.
- Remove from oven and let rest in the pans for 15 minutes. Then carefully remove from pans onto cooling racks to let cool completely.
- Once cooled, you can serve as it is or frost! I frosted mine with a Greek Yoghurt Salted Caramel frosting.
- To make frosting, combine strained yoghurt, icing sugar and TASTEOLOGY Salted Caramel Syrup in a medium bowl and whisk until smooth and creamy.
- To assemble the cake, place one of the cakes on a cake stand. Add ⅓ of the frosting and spread across the top of the layer evenly. Place second cake on top of the first.
- Add ⅓ of the icing to the top of the cake and spread evenly. Place remaining frosting around the sides of the cake and spread evenly. Garnish with crushed pecans or drizzle with extra TASTEOLOGY Salted Caramel Syrup.
Enjoy! To make this recipe vegan, simply replace the greek yoghurt used in the frosting with a vegan cream cheese.
