No Sugar, Gluten Free Carrot Cake
A totally sugar free, gluten free carrot cake, sweetened by natural date syrup, a few raisins and the natural sugar found in carrots. This cake is full of walnuts but can omit them if seeking to be nut free as well.
I like to use Doves Farm gluten free flour and the easiest way to remove from the tin after baking, is to line an oblong tin with non stick baking paper making sure the sides have a good collar, which makes it easy then to lift out (see second image).
Ingredients
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Cake
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250g gluten free brown flour- sifted
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250ml date syrup
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185ml vegetable oil
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2 large eggs
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2 tsp baking powder
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1 tsp bicarbonate of soda
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1 tsp cinnamon powder
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185g walnuts- chopped
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4 carrots- peeled and grated
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60g raisins
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Cream Cheese Icing
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300g cream cheese- softened
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60g butter- softened
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1 tsp vanilla bean paste/or few drops of vanilla essence
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2 tbsp date syrup- or sweeten to taste (adding more or less as per your tastebuds)
Instructions
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Prepare cake tin:
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01 Line loaf tin with non-stick baking paper, leaving extra to hang down sides of tin.
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Prepare cake:
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02 In a large mixing bowl add ALL the ingredients and beat quickly together until smooth. If using a Kenwood mixer, beat on high for a good 1-2 minutes. The mixture will be heavy and thick.
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03 Spoon the mixture into a non stick prepared baking tin. Bake one hour or until firm to the touch. Cool in the tin.
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Prepare icing:
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04 In an bowl beat all ingredients together.
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05 When the cake is cold top with cream cheese icing.
Notes
Use a 24cm x 13 cm oblong loaf tin, lined with baking paper (cut enough to line the base and the sides, no need to cover the ends). Try to use a quality vegetable oil for this recipe. Do not use olive oil as the flavour is too strong. If you can buy gluten free icing sugar and baking powder use this but if not, one has to use the traditional supply. Beat the cake well as this really helps to lighten what will naturally be a ‘heavy, dense’ textured cake. Taste really good without the cream cheese topping, and this cake can also be made as an apple cake; just substitute the carrot with raw grated apples.
