Wheat and Gluten Free Carrot Cake Recipe

Looking for an easy Wheat and Gluten Free Carrot Cake recipe? Learn how to make Wheat and Gluten Free Carrot Cake using healthy ingredients.


Submitted by southern_midwife

Makes 15 servings



This is a very light textured carrot cake, but it certainly has all the flavour. The spices and orange zest really give it a zingy taste, and as for the smells while it is cooking, you'll have all your neighbours on your doorstep wanting to try a piece. If you want to serve it without the frosting then it won't detract from the carrot cake flavour, but we think that the addition of the orange frosting really does just finish it off nicely.

Recipe Ingredients for Wheat and Gluten Free Carrot Cake

175 g splenda
175 ml olive oil
3 large eggs, lightly beaten
140 g carrot, grated
100 g raisins
1 large orange, grated zest only
125 g rice flour
50 g cornmeal (polenta flour)
1 tsp bicarbonate of soda
3/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100 g splenda (for frosting) (or powdered sugar)
1 1/2 tbsp orange juice (for frosting)

Recipe Directions for Wheat and Gluten Free Carrot Cake

  1. preheat oven: 350F

  2. Line a baking tin approximately 17.5cm x 27.5cm (7" x 11") with baking paper.

  3. Put the muscovado sugar, olive oil and eggs into a large mixing bowl and gently mix together with a wooden spoon until well combined.

  4. Stir in the grated carrots, raisins and grated orange zest. Gently mix together.

  5. Sieve the rice flour, cornmeal, bicarbonate of soda, baking powder, cinnamon and nutmeg into the bowl, and lightly mix all the ingredients together until all the particles are moistened. Do not over mix. The mixture will be quite runny.

  6. Pour the mixture into the prepared baking tin and bake in the oven for 40-45 minutes. Check after 40 minutes to see if it's cooked by inserting a metal skewer into the centre of the cake. If it comes out clean then the cake is done. The cake will also feel firm and springy on top.

  7. Remove cake from oven, and leave to stand in the tin for 5 minutes, then remove and leave to cool on a cooling tray.

  8. To make the frosting, mix together the icing sugar and orange juice to make a smooth mixture, the frosting needs to be able to be drizzled over the cake rather than spooned on, so it shouldn't be too thick or too runny.

  9. When the cake is completely cool drizzle the frosting over it and let it drip down the sides of the cake. Leave to set, then cut into pieces.

  10. This cake will keep in an airtight container for 2-3 days, however it also freezes well, but must be frozen without the frosting on top.

Categories

Dessert

Nutrition Facts
Serving Size 81.3g
Amount Per Serving
Calories
274
Calories from Fat
107
% Daily Value*
Total Fat
11.9g
18%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
42mg
14%
Sodium
107mg
4%
Potassium
161mg
5%
Total Carbohydrates
35.7g
12%
Dietary Fiber
1.3g
5%
Sugars
24.1g
Protein
2.4g
Vitamin A 33% Vitamin C 13%
Calcium 3% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  • High in vitamin A
  •   Bad points
  • Very high in sugar
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