Gluten-Free Carrot Cake with Ginger Frosting

  • Yield 8 servings

Ingredients

2 cups fresh carrot juice
Canola oil for oiling parchment paper
2/3 cup (75g/2.6oz) almond flour
1/2 cup (60g/2oz) tapioca flour
1/4 cup (30g/1oz) sweet rice flour
1/4 cup (30g/1oz) superfine brown rice flour
1 teaspoon xanthan gum
3/4 teaspoon guar gum
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
16 tablespoons (2 sticks) unsalted butter at room temperature
1/2 cup packed dark brown sugar
1/2 cup white sugar
4 large eggs, plus 2 large eggs, separated
1 orange, zest grated
1 teaspoon vanilla extract
1 cup peeled and grated carrots
1/3 cup chopped walnuts (optional)
1/3 cup golden raisins (optional)
pinch cream of tartar
Ginger Cream Cheese Frosting:
8 ounces cream cheese
16 tablespoons (2 sticks) unsalted butter at room temperature
1 tablespoon ground ginger
1/8 teaspoon ground cardamom
3/4 cup powdered sugar

Instructions

  1. To reduce the carrot Juice: In a small saucepan over medium heat, add the carrot juice. Allow the juice to come to a small boil, then turn down the heat to low. Ignore the juice for a while and let it slowly reduce, coming back to stir it occasionally. After about 20 minutes or so, the juice should be dark in color and reduced to about 1⁄4 cup. Take it off the heat and let it cool.
  2. Preheat the oven to 350 F. Cut a circle of parchment paper to fit a 9-inch cake pan. Grease both sides of the paper with oil and place it in the pan.
  3. To prepare the cake: Sift the almond flour, tapioca flour, sweet rice flour, and brown rice flour into a bowl and stir to combine. Sift the combined flours into another bowl. Add the xanthan gum, guar gum, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir and set aside.
  4. Beat the butter and sugars together until they are creamy and fluffy. Add the 4 eggs and the 2 egg yolks, one at a time, beating for 1 minute before adding the next egg. Add the orange zest and vanilla. Pour in the reduced carrot juice and stir.
  5. Sift the dry ingredients into the liquids and beat until they are combined. By hand, add the carrots, walnuts (if using), and raisins (if using). The cake batter should be quite thick, but you should still be able to work a rubber spatula through it easily.
  6. In a clean, dry mixing bowl, beat the 2 egg whites with the cream of tartar until they form stiff peaks. Gently, fold the stiff egg whites into the cake batter until they are entirely incorporated.
  7. Pour the batter into the prepared cake pan. Slide the pan into the oven and bake until a knife inserted into the center of the cake comes out clean and the top is golden brown, about 45 minutes. Transfer the pan to a wire rack and let the cake sit for 15 minutes before removing it from the pan. Turn the cake out onto the rack, turn it right side up, and let it cool completely before frosting it.
  8. To prepare the frosting: In a mixing bowl, combine the cream cheese, butter, ginger, cardamom, and powdered sugar until they are smooth. Start with 3 cups of powdered sugar, then add more if you want the frosting thicker and sweeter. Spread the frosting on the top and sides of the cake.

Variations:
You can use golden raisins or walnuts, or both. If you cannot eat dairy, you can use nondairy ‘buttery’ sticks in place of the butter.

Suggestions:
You can also add a small amount of ginger juice with the carrot juice, when you are making the cake, if you have your own juicer.

This recipe first appeared in Gluten-Free Girl and the Chef and is posted courtesy of Wiley Publishing.

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