This is the best gluten free carrot cake you’ll ever make. It’s perfectly moist, soft and tender, packed with flavour, and it’s incredibly easy to make. Fresh peaches add a tangy twist. Works just as well with ordinary flour.
Irresistible!
Gluten free peach spiced carrot cake:
- 4/5 fresh peaches (we used nectarines) washed and sliced into 3-5mm thick slices
- 3-4 tbsp brown sugar – for the peach topping
- 225 g (1 cup + 2 tbsp) light brown soft sugar
- 120 g (½ cup + 1 tbsp) sunflower or vegetable oil
- 3 US large/UK medium eggs, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g (1⅔ cups) plain gluten free flour blend (try and get a cake gluten free flour mix it is lighter)
- Get a gluten free flour that doesn’t have any xanthan gum added.
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 225 g (about 2¼ cups) peeled and coarsely grated carrots (about 3-4 medium carrots) (Note that the volume of grated carrots can vary widely based on how tightly you pack them into the measuring cup. For best results, weigh them using a kitchen scale.)
Moist and sweet
Instructions
Gluten free carrot cake:
- Adjust the oven rack to the middle position, pre-heat the oven to 350º f (180ºC) and grease and line a 9-inch (23cm) square baking tin with parchment/baking Paper, a loaf tin also works well.
- In a large bowl, whisk together the light brown sugar, oil, eggs and vanilla until well combined.
- Sift in the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger and nutmeg.
- Whisk everything together into a smooth batter with no flour clumps.
- Add the coarsely grated carrots and roughly chopped walnuts, and fold them into the batter until they’re evenly distributed throughout.
- Carefully place a layer of peach slices in the bottom of the tin. Sprinkle with brown sugar and repeat until all the peach slices are in.
- Transfer the batter into the lined baking tin over the peaches and smooth out the top.
- Bake at 350ºF (180ºC) for about 40 minutes or until well risen, golden-brown on top and an inserted toothpick/cake tester comes out clean. If the cake starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.
- Allow the cake to cool in the baking tin for about 10-15 minutes, then transfer it out of the tin onto a wire rack to cool completely.
- Turn out carefully and serve with double thick Greek yogurt, drizzle over some honey.
How about that!!
Storage:
The gluten free carrot cake keeps well in a closed container in the fridge for 3-4 days.