Gluten Free Carrot Cake

Believe it or not first time i tried carrot cake was first time i moved to Jeddah and that would be probably during 2010, yes i still remember because i freaking loved it after the first bite! and it was actually a carrot cupcake from Munch Bakery.

Nutrition Facts

Serving: 6 persons
Preparation and Cook time: 2 hours
Calories: 445
Fats: 29 g
Protein: 6 g


Ingredients 

Carrot 200 g
Gluten-free flour125 g
Brown sugar100 g
Margarine155 g
Eggs2 pc
Cream cheese100 g
Powder sugar30 g
Vanilla extract1 – 1/2 tsp
Lemon juice1/2 tsp
Baking powder1 tsp
Baking soda1/2 tsp
Cinnamon1/2 tsp
Nutmeg1/8 tsp
Salt1/2 tsp

Instructions

1- Preheat the oven.

  • Preheat your oven to 180°C/355°F.
  • Peel carrot.
  • Grate carrot or cut into small julienne.
Julienne cut

2- Mix them.

  • With standing mixer or a hand mixer with beater.
  • Mix and beat margarine and brown sugar until pale and fluffy.
  • Add vanilla extract.
Margarine and brown sugar

3- Blend in eggs.

  • Add the eggs one at a time until fully incorporated.
Mixture after adding eggs.

4- Mix them to the mixture.

  • In a bowl..
  • Add flour.
  • Add baking powder.
  • Add baking soda.
  • Add cinnamon.
  • Add nutmeg.
  • Add salt.
  • Mix them together.
  • Gradually whisk flour mixture margarine mixture until smooth batter forms.
Cake batter

5- Introduce carrot!

  • Stir grated carrot into the batter.
Carrot cake batter

6- Get ready to bake!

  • Grease oven proof try.
  • Transfer batter into the try.
  • Bake for 40 – 50 min.
  • Let it rest and cool for 50 – 60 min.
Carrot cake

7- Prepare the cream cheese.

  • in a bowl..
  • Add cream cheese.
  • Add melted margarine.
  • Add lemon juice.
  • Add vanilla extract.
  • Mix until smooth.
  • Add powder sugar little by little.
  • (You can add whipped cream if you want to make it more shiny i did that. But usually you dont have to do it).
Carrot cake with cream cheese.

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