Gluten-Free Deluxe Carrot Cake

This is a deluxe version of traditional carrot cake. It is delectably moist and flavourful with light lemon cream icing. You can serve it up after dinner, for breakfast or just as an anytime snack.

Ingredients

FOR THE CAKE:
1 ½ cup all-purpose gluten-free flour I used (Cup 4 Cup)
1 tsp. organic, gluten-free cinnamon
½ tsp. gluten-free baking soda
¼ tsp. organic, gluten-free nutmeg
¼ tsp. sea salt
2 organic eggs or egg substitute (works just as well)
½ cup extra virgin olive oil
½ cup pure maple syrup
1 tsp. pure vanilla
1 cup grated organic carrots (approx. 2 carrots)
1 cup grated organic apple (approx. 1 large apple)
1 tbsp. freshly squeezed lemon juice
1 cup organic sulfite free dried fruit (raisins, apricots, dates, currants)
½ cup pumpkin seeds (optional)
Zest of one lemon
FOR THE ICING:
1 cup cream cheese, room temperature (you can use low fat version)
2 tbsp. lemon juice
¼ cup pure maple syrup

Instructions

Preheat oven to 375 F and line the bottom of a springform cake pan with parchment paper
Mix flour, cinnamon, baking soda, nutmeg and salt in a medium size bowl
In another bowl whisk together, eggs, olive oil, maple syrup and vanilla
In the third bowl combine carrots, apple, lemon juice, dried fruit, pumpkin seeds and lemon zest
Stir egg mix into the fruit and then add to flour mix, gently combine and pour into the springform cake pan.
Bake for 40 minutes or until toothpick comes out clean. Cool completely before removing from cake pan
For the icing, whisk together cream cheese, lemon juice and maple syrup until creamy, then taste and adjust for sweetness by adding more maple syrup or lemon juice. Then spread over the carrot cake. Enjoy.


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