Gluten-Free Carrot Cake
Baking and Desserts • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Gluten-Free Baking Mix 10 oz
- Baking Powder 0 oz
- Activated Baking Soda 0 oz
- Ground Cinnamon 0 oz
- Ginger 0 oz
- Nutmeg 0 oz
- Salt 0 oz
- Applesauce 10 oz
- Vegetable Oil 10 fl oz
- Brown Sugar 15 oz
- Vanilla extract 0 fl oz
- Turnips 2 pieces
- Unsweetened shredded coconut 5 oz
- Chopped almonds 5 oz
- Coconut Liqueur 10 fl oz
- Powdered Sugar 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a bowl, mix all the dry ingredients.
Step 3
In a separate bowl, mix the applesauce, oil, sugar, and vanilla extract.
Step 4
Combine everything together. Mix in the grated carrots and coconut.
Step 5
Combine the dry mixture with the wet mixture.
Step 6
Stir until smooth. Add the walnuts. Mix well.
Step 7
Grease a cake pan with vegetable oil and transfer the batter into it.
Step 8
Bake the cake for 1 hour, until a knife inserted in the center comes out clean.
Step 9
Remove the cake from the oven and let it cool completely.
Step 10
Once the cake is completely cool, remove it from the pan and cut it into two or three layers.
Step 11
Whip the coconut cream without coconut water for 5 minutes, add the powdered sugar and vanilla extract. Continue whipping for 3–5 minutes until smooth.
Step 12
Evenly spread the cream between the layers of the cake and on top using a spatula. Sprinkle the top layer with toasted almonds or coconut and store in the refrigerator.
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