Gluten-Free Deluxe Carrot Cake With Lemon Icing

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Average Rating: 4.5 | Rated By: 2 users

This is a gluten-free deluxe version of the classic carrot cake. It is delectably moist and flavourful topped with light lemon cream icing.

Ingredients

  • FOR THE CAKE:
  • 1 ½ cup all-purpose gluten-free flour blend
  • 1 tsp. GF ground cinnamon
  • ½ tsp. GF baking soda
  • ¼ tsp. GF nutmeg
  • ¼ tsp. sea salt
  • 2 large eggs, at room temperature
  • ½ cup extra virgin olive oil
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 cup grated carrots
  • 1 cup grated apple
  • 1 Tbsp. fresh lemon juice plus zest of 1 lemon
  • 1 cup sulfite free dried fruit (raisins, apricots, dates, currants)
  • FOR THE ICING:
  • 1 cup cream cheese, at room temperature (you can use low fat version)
  • 2 Tbsp. fresh 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
  • In a large bowl combine flour, cinnamon, baking soda, nutmeg and salt
  • In a separate bowl whisk together, eggs, olive oil, maple syrup and vanilla. Add carrots, apples, lemon juice, dried fruit, and lemon zest. Mix well
  • Add wet ingredients into dry and mix everything together. Pour batter into the springform cake pan.
  • Bake for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before removing from the cake pan
  • For the icing, whisk together cream cheese, lemon juice and maple syrup until creamy. Spread icing over cooled carrot cake. Enjoy


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