I’m currently trying out a gluten free diet and it’s pretty much required a whole revamp of the foods I’m used to eating (particularly when it comes to bread and pasta…). One of the many things I’ve noticed is how much more difficult it is to enjoy a sweet treat every now and again! So yesterday evening I decided to bake a gluten free cake.
I had originally set out to bake a banana bread loaf but, on discovering that our bananas were far too past their best, I decided to bake a carrot cake instead. The first few steps were the same so it was an easy switchover.
Carrot cake is one of my favourites so I was excited to try out a gluten free version. I was slightly concerned that it might be too crumbly and dry, as I’ve not had good experiences with some of the gluten free alternatives I’ve tried so far (such as bread). However, I have heard that xanthan gum can help bind all the ingredients together so I tried that out in this recipe.
I love lemon icing with a carrot cake so I chose this drizzly lemon icing to go on top. It was more runny than I think it should have been (as I’m sure is evident in the photos) because I was far too impatient to wait for the cake to cool down before putting the icing on… You just can’t beat a slice of cake still warm from the oven!
The cake smelt amazing whilst it was baking and even better when it came out of the oven. It had a really good flavour, was just moist enough and the chopped walnuts added a nice crunch and subtle nutty flavour. The lemon icing was the perfect sweet topping.
The main thing I was worried about with baking a gluten free cake was that it would be really crumbly. I was pleasantly surprised to find that this carrot cake was actually no more crumbly than your standard gluteny cake!
I’m really pleased with how this gluten free carrot cake turned out and I will definitely be making it again. I would highly recommend it to anyone following a gluten-free diet (or even if you’re not – it’s delicious anyway!).
Recipe for Gluten free carrot cake with drizzly lemon icing:
For the cake:
- 135g unsalted butter
- 180g golden caster sugar
- 3 eggs
- 250g grated carrot
- 200g gluten free self-raising flour
- 1tsp ground cinnamon
- 1tsp baking powder
- 1tsp xanthan gum
- 50g chopped walnuts
For the icing:
- 250g icing sugar
- 60g unsalted butter
- Juice and zest of 1 lemon
- 1tbsp milk
- Preheat the oven to 160°C (for fan-assisted) and line a loaf tin with greaseproof paper.
- Whisk together the butter and sugar.
- Beat in the eggs.
- Add the carrot, flour, ground cinnamon, baking powder, xanthan gum and chopped walnuts and fold all the ingredients together.
- Bake in the oven for about an hour (or until a knife comes out clean).
- Leave the cake to cool.
- For the icing, whisk together the icing sugar, butter, lemon juice, lemon zest and milk. Drizzle over the cake once it’s cooled.
- Enjoy (preferably with a cup of tea).