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Gluten-Free Carrot Cake with outstanding spicy flavours!
250g Roughly grated carrot
120g Sugar
4 Eggs
1 dl Milk
150g Butter
1 tsp vanilla essence
0,5 tsp Salt
0,5 tsp Cardamom
1/4 tsp Nutmeg
1 tsp Ginger
2 tsp Baking powder
3 tsp Cinnamon
200g Bob’s Red Mill Flour 1 to 1 *
1 Organic Orange (zest)
60g Pecan nut – optional
Frosting
100g Butter
100g Icing sugar
1 tsp Vanilla extract
150g Cream cheese
1 Lemon
Grate the carrot roughly in a separate bowl and put it aside for later.
Preheat the oven to 170C.
Whisk the sugar, butter, eggs, milk and vanilla extract together in a medium bowl until combined, and you have a light and fluffy texture. Add baking powder, soda, salt, cinnamon, ginger, and cloves. Stir gently in the zucchini.
Spoon the batter into a circle baking tin and bake in the oven for 45-50 minutes or until it is done.
Frosting
Beat butter, cream cheese, vanilla extract and icing sugar with lemon juice until completely white and fluffy. Spread the frosting on the cake and sprinkle with finely grated lemon zest.
Cover the frosted cake tightly and store it in the refrigerator for five days if you have any leftovers.
Eat & Enjoy!
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
Find det online: https://raujensen.com/2021/06/02/gluten-free-carrot-cake/