Carrot Cake with Cream Cheese Frosting
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Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
 
A gluten free carrot cake made with almonds and buckwheat flour, decadently covered in a simple cream cheese frosting sweetened with honey.
Ingredients
For the cake
  • 6 eggs
  • 100g olive oil
  • 200g honey
  • 1 teaspoon vanilla essence
  • 150g ground almonds
  • 150g buckwheat flour
  • 1.5 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 1 teaspoon ginger
  • 480g carrots, grated or processed in food processor
For the topping
  • 250g tub of organic cream cheese
  • 50g of melted coconut oil or butter
  • ½ Tablespoon lemon juice
  • 1-2 Tablespoon honey
  • Handful pistachios or walnuts to decorate
Instructions
  1. Preheat oven to 180C.
  2. Combine all wet ingredients in a large bowl; whisk vigorously together to mix the eggs well. Then add all the dry ingredients and give it a good stir. Finally mix in the grated carrots.
  3. Grease and line a large – 9” spring form baking pan with parchment (base and sides). Pour in the cake batter and level off.
  4. Bake in the oven for 40 minutes or until cooked and slightly browned on top. An inserted toothpick should come out clean.
  5. Meanwhile, to make the frosting, combine the cream cheese with the fat and lemon juice then add honey to acquired sweetness. The topping should taste a little tangy rather than over-sweet.
  6. Remove the cake from the oven and allow to cool in the tin.
  7. Once cooled entirely, spread the icing over the top and decorate with the nuts.
Notes
Makes 1 x 9” cake
Recipe by Ceri Jones Chef at https://cerijoneschef.com/gluten-free-carrot-cake/