Gluten-free Carrot Cake
Cake
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Cook Time
2 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This juicy, gluten-free carrot cake is a real eye-catcher on any coffee table! I especially like baking it because it becomes so nice and fluffy and gets a great sweetness from the frosting. The carrots make the cake incredibly juicy and the walnuts provide a pleasant bite. Thanks to the vegan egg substitute, it is also suitable for allergy sufferers. The preparation is super easy and quick with the Thermomix®. Perfect for birthdays, brunch or just for enjoying! An absolute must for all cake lovers.
Ingredients (20 ingredients)
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350 g gluten-free Flour
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1 tsp Cinnamon
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1.5 tsp Baking powder
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1.5 tsp Cream of tartar baking powder
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1.5 tsp Salt
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0.5 tsp ground Nutmeg
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1 Prise(n) ground Cloves
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1 Prise(n) ground Ginger
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500 g Carrots
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1 Pck. Egg substitute vegan
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225 g Sugar
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225 g brown Sugar
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180 ml neutral Vegetable oil
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250 g Walnuts
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750 g Icing sugar
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260 g Margarine
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2 tbsp Plant milk, e.g. Oat drink
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1.5 tsp Apple vinegar
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2 Pck. Vanilla sugar
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1 tsp Lemon juice
Preparation (11 steps)
Preheat oven and prepare springform pan
Preheat the oven to 180°C top/bottom heat. Grease a springform pan (approx. 20 cm diameter) and dust with gluten-free flour.
Mix dry ingredients
Put 350 g gluten-free flour, 1 tsp cinnamon, 1.5 tsp baking powder, 1.5 tsp cream of tartar baking powder, 1.5 tsp salt, 0.5 tsp ground nutmeg, 1 pinch of ground cloves and 1 pinch of ground ginger in the mixing bowl and mix for 10 sec/speed 4.
Grate carrots
Peel 500 g carrots, cut into pieces, put in the mixing bowl and chop for 5 sec/speed 5. Scrape down with the spatula.
Mix egg substitute and mix with sugar
Mix 1 packet of egg substitute according to the package instructions (as a substitute for 4 eggs). Add 225 g sugar and 225 g brown sugar and mix for 20 sec/speed 3.
Pour in oil
Set the mixing bowl to speed 3 and slowly pour in 180 ml neutral vegetable oil. 30 sec/speed 3.
Mix liquid and dry ingredients
Add the flour mixture to the liquid ingredients in the mixing bowl and mix for 30 sec/speed 4. Scrape down with the spatula.
Fold in walnuts
Fold 225 g finely chopped walnuts into the batter.
Bake batter
Pour the batter into the prepared springform pan and bake in the preheated oven for approx. 30 minutes (stick test!).
Let cake cool
Remove the cake from the pan and let it cool completely.
Prepare frosting
Put 750 g icing sugar, 260 g margarine, 2 tbsp plant milk, 1.5 tsp apple vinegar, 2 packets of vanilla sugar and 0.5 tsp salt in the mixing bowl and mix for 45 sec/speed 4 to a smooth, thick frosting. Scrape down with the spatula.
Fill and decorate cake
Cut the cake into three layers, fill with the frosting and spread thickly. Garnish with 25 g halved walnuts. Refrigerate for at least one hour.
Finished cooking? Great! 🎉
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Created by
Lena Lehmann
2
Rezepte
0
Kochbücher
Allergens
- Nuts
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