Gluten-Free Carrot Cake
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
16
🍽️ Servings
8
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Gluten-Free Baking Mix - 8.5 oz
- Baking Powder - 0.4 oz
- Activated Baking Soda - 0.4 oz
- Ground Cinnamon - 0.2 oz
- Ginger - 0.1 oz
- Nutmeg - 0 oz
- Salt - 0.1 oz
- Applesauce - 10.6 oz
- Vegetable Oil - 8 fl oz
- Brown Sugar - 14.1 oz
- Vanilla extract - 0 fl oz
- Turnips - 2 pieces
- Unsweetened shredded coconut - 3.5 oz
- Chopped almonds - 3.5 oz
- Coconut Liqueur - 8 fl oz
- Powdered Sugar - 21.2 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
In a bowl, mix all the dry ingredients.
Step 3
In a separate bowl, mix the applesauce, oil, sugar, and vanilla extract.
Step 4
Combine everything together. Mix in the grated carrots and coconut.
Step 5
Combine the dry mixture with the wet mixture.
Step 6
Stir until smooth. Add the walnuts. Mix well.
Step 7
Grease a cake pan with vegetable oil and transfer the batter into it.
Step 8
Bake the cake for 1 hour, until a knife inserted in the center comes out clean.
Step 9
Remove the cake from the oven and let it cool completely.
Step 10
Once the cake is completely cool, remove it from the pan and cut it into two or three layers.
Step 11
Whip the coconut cream without coconut water for 5 minutes, add the powdered sugar and vanilla extract. Continue whipping for 3–5 minutes until smooth.
Step 12
Evenly spread the cream between the layers of the cake and on top using a spatula. Sprinkle the top layer with toasted almonds or coconut and store in the refrigerator.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.