Carrots have never been on my favourite’s list but this gluten free carrot loaf cake is so delicious. It is sweet, light, spongy, with grated carrots and it is a healthier twist of the classic carrot cake. The carrot loaf cake is dairy and lactose free, which makes it ideal for people with lactose intolerance. And it is suitable for vegetarians.
When I started this website, I uploaded recipes and pictures of food I’ve previously made, hence the lack of images of the food preparation process. It has never occurred to me that one day I will be doing this for living.
So, to make this delicious gluten free carrot loaf cake, preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a rectangular tin. In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, cinnamon and vanilla. Pour in a large bowl. Grate 2 medium carrots and add them to the cake mix. Whisk until well incorporated. Pour into the baking tray. Bake for about 40 minutes or until cooked when tested with a skewer.
While the cake is baking, toss the cashew nuts in a small bowl. Pour water until covered. Place in the microwave for 1 minute and 30 seconds. Remove and leave them to soak for 30 minutes. Place the soaked cashew nuts in a food processor along with the maple syrup, lemon juice and 50 ml water. Add more water if needed. Pulse until creamy.
Remove the cake from the oven and allow it to cool down for 20 minutes. Make sure the cake has cooled completely before decorating. Using an icing spatula or a knife, cover the top with the icing . Dust some ground cinnamon on the top. Refrigerate the cake for 30-40 minutes before slicing.
Store in an airtight container for up to 4 days.
Must try recipe: Gluten Free Blueberry Cake
Carrots Benefits
Carrots are essential in various recipes not just because of the colour that it adds to the dish but also because of the positive health effects that it could bring. If you have been skipping on this vegetable, you might want to change your mind immediately. For instance, drinking a glass of carrot juice daily will do more for you than many bottles of supplements.
Here are few health benefits of carrots:
- Promotes Excellent Eye Health
- Promotes a Healthier Heart
- Prevents Cancer
- Nourishes the skin
- Powerful Antiseptic
“Eat carrot every day, be healthy every way.”
Unknown
Gluten Free Carrot Loaf Cake
Equipment
- Food processor
Ingredients
For the cake
- 3 Eggs medium
- 6 tbsp Maple syrup substitute with honey, golden syrup or sugar
- 75 g Dairy free unsalted butter melted
- 200 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 1 tsp Vanilla extract
- 1 tsp Cinnamon ground
- 2 Carrots medium, grated
For the icing
- 100 g Cashew nuts raw
- 2 tbsp Maple syrup
- 1 tbsp Lemon juice
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a rectangular tin.
- In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, cinnamon and vanilla. Pour in a large bowl.
- Grate 2 medium carrots and add them to the cake mix. Whisk until well incorporated.
- Pour into the baking tray. Bake for about 40 minutes or until cooked when tested with a skewer.
- While the cake is baking, toss the cashew nuts in a small bowl. Pour water until covered. Place in the microwave for 1 minute and 30 seconds. Remove and leave them to soak for 30 minutes.
- Place the soaked cashew nuts in a food processor along with the maple syrup, lemon juice and 50 ml water. Add more water if needed. Pulse until creamy.
- Remove the cake from the oven and allow it to cool down for 20 minutes. Make sure the cake has cooled completely before decorating.
- Using an icing spatula or a knife, cover the top with the icing . Dust some ground cinnamon on the top. Refrigerate the cake for 30-40 minutes before slicing.
- Enjoy!
2 comments
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Thank you.