Gluten-Free Carrot Cake Slice
Indulge in the irresistible charm of this Gluten-Free Carrot Cake Slice—a perfect blend of wholesome flavors and creamy decadence. Packed with freshly grated carrots, crushed pineapple, and a medley of chopped walnuts and raisins, this moist and tender cake boasts a delightful spiced aroma from ground cinnamon and ginger. Topped with a luscious cream cheese frosting, its tangy-sweet finish takes each bite to new heights. This recipe, which uses gluten-free flour and ground almonds for a naturally gluten-free base, is ideal for those seeking a dessert that's both dietary-friendly and utterly delicious. Easy to prepare in under an hour, it's perfect for gatherings, celebrations, or a treat-yourself moment.
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Recipe Information
Ingredients
- 300 g Carrots
- 150 g Ground almonds
- 150 g Gluten-free flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Salt
- 4 large Eggs
- 200 g Brown sugar
- 150 ml Vegetable oil
- 1 tsp Vanilla extract
- 100 g Crushed pineapple, drained
- 100 g Chopped walnuts
- 50 g Raisins
- 200 g Cream cheese
- 50 g Butter, softened
- 100 g Powdered sugar
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 180°C (350°F) and line a 9x13 inch baking tray with parchment paper.
Peel and grate the carrots finely, then set them aside.
In a large mixing bowl, whisk together the ground almonds, gluten-free flour, baking powder, ground cinnamon, ground ginger, and salt.
In another bowl, beat the eggs and brown sugar together until well combined and slightly frothy.
Add the vegetable oil and vanilla extract to the egg mixture, stirring until smooth.
Combine the wet ingredients with the dry ingredients, mixing gently until just combined.
Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
Pour the batter into the prepared baking tray, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese frosting by beating the cream cheese and softened butter together until smooth.
Gradually add the powdered sugar and lemon juice, mixing until light and fluffy.
Once baked, allow the cake to cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
Spread the cream cheese frosting generously over the cooled cake.
Slice into squares or rectangles and serve.
Nutrition Facts
Calories |
6079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.0 g | 519% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 88.5 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 567.5 g | 206% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 371.6 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1149 mg | 88% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3927 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
