Carrot cake with sour cream frosting. Gluten-free recipe.

Our family’s all-time favourite Carrot Cake. A moist and flavourful, loaded with grated carrot, dried fruits and nuts. Blackstrap molasses working so good here. It gives super moist texture and makes the taste richer.

The sour cream frosting is a tangy, light and airy. This time I decided to skip the butter. I used the same method which I usually use for homemade labneh cheese. The sour cream will thick and perfectly suits for whipping after you drain the whey.

You could decorate the carrot cake in different ways. There is a huge field for inspiration. Me and my daughter decided to decorate the cake as if it was a carrot garden bed, but we couldn’t get the right carrot from the shop. We chose to plant them instead and yes, we did it. They look quite ugly, but the taste is nice, and this is 100% organic carrots.

Ingredients

Cake 20cm diameter

  • 240 g grated carrots 
  • 180 ml grapeseed oil
  • 4 Tbs brown rice syrup
  • 2 Tbs black Strap molasses
  • 2 big egg (size 7), at room temperature
  • 140 g brown rice flour
  • 60 g coconut flour
  • 40 g almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda 
  • 1 tsp vanilla extract
  • 1 Tbs mix of cinnamon powder, ginger powder and cardamom powder (1 teaspoon cardamom powder, 1 teaspoon cinnamon powder, 1/2 teaspoon ginger powder)
  • 100 g chopped dried apricots
  • 40 g dried currants
  • 40 g chopped pecan nuts or walnuts

Sour cream icing:

  • 400g thick sour cream
  • 1/2 powdered powder

    +  toasted chopped walnuts and baby carrots for decoration.

    + 3 x sandwich tins, greased with oil (I use canola cooking spray) and dusted with flour

Directions

  1. Preheat the oven to 160C fan bake.
  2. Place maple syrup, blackstrap molasses, oil, and egg in a bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over brown rice flour, coconut and almond flour, baking powder, baking soda and mixed spice then fold in until well mixed. Fold in the carrots, nuts, apricots and currants.
  3. Divide the mixture between three prepared cake tins. Bake in the middle of the oven for 25-30mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  4. For sour cream icing. Place sour cream into a colander lined with cheesecloth. Place the colander over a big bowl, set in the fridge and leave for a few hours. Drain the whey for thicker sour cream.
    Combine sour cream and powdered sugar. Mix well using a whisk until smooth.
  5. When the cakes are completely cool, place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the cake with chopped walnuts and carrots. Cover with cake dome and refrigerate. Serve cake cold or at room temperature.

 

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