new & improved carrot cake

Moist carrot cake with coconut & walnuts, & a delicious cream cheese frosting.... all gluten-free

I used to have a carrot cake recipe that I would use to woo people with. It was delicious & perfect, and completely stolen from Ottolenghi…. Yes, I confessed to this a few years ago in this post.

If it had been up to me, I would have gone on for another decade using the same tried & tested recipe. Not everything in this life is within my control, however.

You know how they say that good things come from bad situations? I’d like to think my new recipe is one of those good things.

I had a failed attempt where I’d simply tried to convert the old Ottolenghi recipe to gluten-free… my cake literally fell apart. Pieces. There were pieces of cake just sliding off & landing in a pile of crumbs. Disaster doesn’t even begin to cut it. Once I scrapped the conversion of his recipe & decided to start afresh with my own, things started to come together nicely.

Moist carrot cake with coconut & walnuts, & a delicious cream cheese frosting.... all gluten-freePleased doesn’t even begin to explain just how thrilled I am with the results. So that’s the moral of this little story… a change in circumstance led me to write my very own carrot cake recipe & branch away from the theft of someone else’s. I guess I became a better person for it.

Make it. Love it. Thank me later.

Ingredients, cake:
- 5 egg whites
- 1/4 tsp salt
- 125g sugar
——————–
- 5 egg yolks
- 225g sugar
——————–
- 200g olive oil
- 100g walnuts, finely chopped
- 70g desiccated coconut
- 250g carrot, finely grated
——————–
- 100g GF all purpose white flour
- 100g buckwheat flour
- 1 tsp baking powder
- 1 tsp soda bicarbonate
- 2 tsp cinnamon
- 1/2 tsp ground cove
- 3/4 tsp xanthan gum

Directions, cake:
1. pre-heat oven to 175C. Grease & line two 20cm spring-form cake tins with parchment.
2. combine the egg whites, salt & sugar in a bowl & beat until you have stiff peaks. Set aside.
3. in another bowl, combine the egg yolks & sugar. Beat for about 5 minutes until the yolks have gone creamy & almost white in colour.
4. add the oil to the egg yolks & beat until you have a runny mayo-like consistency. Once this has been achieved, add in the walnuts, coconut & carrot & beat until it has all been blended.
5. add in the dry ingredients to the yolks as well as half of the egg white mixture. Fold until it has been incorporated. Add in the last half of the egg whites & fold them into the mixture.
6. divide the mix evenly between your two tins & bake for 50 to 1h&10 minutes. The cake is done when a toothpick can be inserted into the middle & comes out clean.

Ingredients, icing:
- 100g icing sugar
- 140g unsalted butter, room temp
- 300g cream cheese
- /14 tsp vanilla

Directions, icing:
1. cream together the butter until white, & set aside.
2. briefly beat the cream cheese & vanilla together. This only needs a second or two.
3. fold together the cream cheese & butter mixture until evenly blended.
4. once the cakes have cooled completely, spread half of the icing on top of the first cake, add the second layer on top & spread the rest of the icing on top. Decorate with more walnuts if desired.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

8 thoughts on “new & improved carrot cake

  1. Pingback: Carrot Cake and Shapes | Suffolk Diary

  2. This cake looks wonderful, & I make my own version of a wonderful carrot cake. I’m sure though while reading your ingredients, alot of people, including me would rather you use everyday amounts for the ingredients, instead of so many grams of this, & that. That’ll stop alot of us from making this recipe…me for one. Thanks for letting me vent about the recipe. Take care, Bubbles :-)

    • Good morning Carolyn. Is your complaint with the size of the finished cake, or rather with the units the recipe is measured in? If it’s with the size then I would recommend just halving the quantity. If however it’s with the units of measurements, then I’d have to say that whilst I understand that measuring in cups is probably easier, my personal opinion is that it leaves too much room for error. Baking is a chemistry game & precision counts, especially in the realms of gluten free. I insist on using grams because I want to ensure that my readers achieve the same finished product that I created when I wrote the recipe. Hope that clears things up. All the best & thank you for your feedback :)

  3. Sounds like a good recipe. What inspired you to use buckwheat flour? Please continue to post your recipes scaled! Makes measuring so much easier and more accurate. Nice to see a site that does this :)

    • I wish all my readers were like you Stephanie! The buckwheat flour was an accident in all honesty. When I first went gluten-free, buckwheat was the only thing I could find in my local grocery store. I had used it in a carrot cake cupcake recipe about a year ago & loved it, so when it came time to write this one, I figured why change what works.
      P.s. can someone please explain to me the absolutely pointless way of measuring butter in tablespoons?! Has anyone ever tried to spoon cold butter into a tablespoon measurer & had it come out accurate? This is why someone invented a scale.

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