Sometimes gluten-free cakes are known to be dry, crumbly and unappetising. This cake is anything but. The high amount of carrots, along with the use of oil instead of butter, means this cake keeps incredibly moist.
There are a few brands of gluten-free flour available. In some recipes it is simply a case of swapping traditional wheat flour for a gluten-free alternative. These are often a mixture of rice, potato, tapioca, maize and buckwheat flour, along with the addition of xanthan gum to help make your cake mix sticky. My favourite is the Doves Farm brand as find it works well in recipes and it is easy to find in most supermarkets.
Do not be put off by how unappetising and liquid the cake mixture appears to be. Gluten-free flours often require a bit more liquid to work than wheat flours. Once it comes out of the oven you will have a fluffy moist cake that you would never know was lacking gluten. To finish the cake top it off with a delicious cream-cheese icing.
Serving size 9
Cake:
Icing:
The un-iced cake can be frozen.
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