Carrots Are My Friends

Full of moist and goodness, carrot cake is easy to make and yum. This is a gluten free version for one big cake or 36 cupcakes.

Ingredients:

200g sugar
4 eggs
1 1/2 cups light olive oil or avocado oil
200g all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon xanthan or guar gum
1 cup chopped nuts
3 cups freshly grated carrots
50 g unsalted butter
80 g cream cheese
1 teaspoon vanilla extract
250g gluten-free powdered sugar


Preheat oven to 200 c or gas mark 6.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, xanthan gum, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool add the frosting. Same for cupcakes.