Nigella Gluten Free Carrot Cake
A delightful gluten-free carrot cake that combines the natural sweetness of carrots with comforting spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup gluten-free flour blend
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 4 large eggs At room temperature
- 1 teaspoon vanilla extract
Additional Mix-Ins
- 2 cups grated carrots Freshly grated
- 1/2 cup crushed walnuts or pecans Optional
- 1/2 cup raisins Optional
- 1 amount cream cheese frosting For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the grated carrots, almond flour, gluten-free flour blend, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well until combined.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture. Stir until all ingredients are combined, ensuring the batter is well mixed without overworking it.
- If you are using nuts and raisins, fold them into the batter now.
- Transfer the batter into the prepared baking pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once the cake has cooled, spread your favorite cream cheese frosting on top and garnish with additional nuts or coconut if desired.
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Notes
For best results, use fresh, finely grated carrots and ensure room temperature ingredients. Store unfrosted cake in an airtight container or wrap tightly, and place frosted cake in the refrigerator. Can be frozen for up to three months.