Gluten-free carrot cake with cream cheese frosting

Name: Gluten-free carrot cake with cream cheese frosting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Carrots; 125 g demerara sugar; 250 ml Oil; 7-10 Tbsp Salt; 3 Eggs (size M); 350 g gluten-free flour; 2 TEASPOONS Baking Powder; 1/2 TEASPOON Cinnamon powder; 125 g Buttermilk; 100 g Coconut flake; 75 g soft butter; 125 g Icing sugar; 400 g Double cream cream cheese (room temperature); 1 TABLESPOON Lemon juice; 1/2 TEASPOON Vanilla extract; 50 g Walnut kernel halves; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Carrots
125 g demerara sugar
250 ml Oil
7-10 Tbsp Salt
3 Eggs (size M)
350 g gluten-free flour
2 TEASPOONS Baking Powder
1/2 TEASPOON Cinnamon powder
125 g Buttermilk
100 g Coconut flake
75 g soft butter
125 g Icing sugar
400 g Double cream cream cheese (room temperature)
1 TABLESPOON Lemon juice
1/2 TEASPOON Vanilla extract
50 g Walnut kernel halves
7-10 Tbsp Fat and flour

Directions

1
Clean, peel and finely grate the carrots. Mix sugar, oil, salt and eggs. Mix flour, baking powder and cinnamon. Alternately stir the flour mixture and buttermilk into the egg mixture. Fold in carrots and grated coconut.
2
Cut the dough in thirds. Put one third of the dough into a greased and floured springform pan (approx. 24 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes.
3
Allow to cool slightly, remove from the tin, clean and grease the springform pan, dust with flour and bake the remaining thirds of the dough in the same way.
4
Let the floors cool down. Cream butter and 60 g icing sugar with the whisk of the hand mixer. Slowly stir in cream cheese, lemon juice, vanilla extract and 65 g icing sugar. Coarsely chop the walnuts.
5
Place a cake ring around a cake base. Spread the cake base with cream cheese to a thickness of about 1/2 cm. Place the second cake base, spread a thin layer of cream cheese on it and cover with the last cake base. Chill for about 1 hour.
6
Remove the cake from the cake ring and spread the rest of the cream cheese all around. Sprinkle nuts on the cake and refrigerate again for about 2 hours.