Gluten-free carrot and walnut cake
Carrot cake is one of the cakes that can easily be gluten-free, dairy-free or even vegan, yet it remains moist and yummy. This gluten-free carrot and walnut cake is made with oil, so it’s dairy-free too. I decorated it with a thin layer of vegan cream cheese icing, but you can use buttercream or orange glaze or just dust it with cinnamon sugar.
Ingredients
Method
- Preheat the oven to 170°C. Grease and line the base of a round cake tin.
- Put about 100g of walnuts into a small food processor and blend until you get a coarse mixture. Measure out a cupful.
- Grate the carrot into a large bowl. Add the sugar, walnut and sultanas, then combine. Add the flour, baking powder, oats and cinnamon.
- Whisk the eggs in a small bowl. Add the oil and vanilla, then combine. Pour this into the batter mixture and mix gently, until well combined.
- Tip the batter into the cake pan.
- Bake in the middle of the oven for 35-40 minutes, or until an inserted skewer comes out clean.
- Leave the cake in the pan for 10 minutes to cool, then turn it out onto cooling rack to cool completely.
- For the icing: beat some cream cheese and icing until smooth and fluffy. Spread this over the cake then scatter some chopped walnuts on top (or any remaining walnut crumble).