Do you know what is the average weight of a carrot? A medium carrot, long about 6 to 7 inches, has a weight of 2.2oz, roughly 62 grams. I know it because my scale broke and I had to bake a gluten free carrot cake with all the other measuring means I had, including Google.
There is a first time for everything: baking without a scale and baking a gluten free carrot cake.
I found it particularly challenging for the icing, but eventually I got what I needed: my best friends' birthday cake. Let's see what you need to get your hands on a gluten free carrot cake and, hopefully, you'll have a scale!
- butter (unsalted) for greasing the cake pan
- 200 g carrots
- 125 g soft brown sugar
- 225 g gluten-free self-raising flour
- 2 large eggs
- 125 ml sunflower oil
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 apple
- 1 orange , zest and juice
- 1 handful of sultanas
- 50 g walnuts
- 80 g unsalted butter
- 150 g icing sugar
- 1 orange , zest only
- 180 g cream cheese
- 50 g walnuts
Preheat the oven to 180ºC and grease a springform cake pan (roughly 20cm) with butter and dust the sides of the tin with gluten-free flour.
Beat the eggs into a large bowl, add the sugar and oil, then mix to combine. Add the gluten free flour and the spices. Peel and grate the apple and the carrots, then add them into the mixture along with the orange zest and juice and sultanas. Chop the walnuts as you prefer (roughly chopped or minced) and add them to the mix.
Pour the mixture into the prepared cake pan, then place in the oven for 30 to 35 minutes, until it becomes golden. Leave the cake to cool in the tin for around 5 minutes, then open it and make it cool down completely.
Making the icing:
Beat the butter, icing sugar and the orange zest, then add the cream cheese until smooth.
Once cooled, decorate the cake with the cream you made. Put the entire walnuts or crushed walnuts on top and add a touch of honey with a teaspoon.
It doesn't have to look perfect, but attractive!
A bit like this one:
Happy Birthday Omar and Gabri!