Gluten-Free Carrot Cake
Our goal with this carrot cake recipe was to make a winning gluten-free homemade dessert that everyone around the dinner table would indulge in with pure pleasure. Mission accomplished!
Ingredients
- 1/3 cup (35 g) gluten-free oats
- 1 1/3 cups (200 g) gluten-free all-purpose flour mixture
- 1/3 cup (45 g) ground almonds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 ml (1/4 c. à thé) de sel
- 2 eggs
- 3/4 cup (160 g) brown sugar
- 1/4 cup (60 ml) canola oil
- 1/2 cup (125 ml) crushed pineapple, not drained
- 2 cups (220 g) carrots, grated
- 1/2 cup (70 g) raisins
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (100 g) icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting hang over two sides.
- In a small food processor or coffee grinder, finely grind the oats.
- In a bowl, combine the oats, flour, ground almonds, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together the eggs, brown sugar and oil. Stir in the dry ingredients alternating with the pineapple. Using a wooden spoon, stir in the carrots and raisins. Spread the batter out evenly in the prepared pan.
- Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours, before unmoulding.
Our goal with this carrot cake recipe was to make a winning gluten-free homemade dessert that everyone around the dinner table would indulge in with pure pleasure. Mission accomplished!