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Gluten-free carrot and blood orange cake

The recipe of this gluten-free carrot and blood orange cake is very simple. You can bake the cake in a loaf tin, round cake tin or mini silicon moulds, that have special shapes. When the cakes are baked - you can decorate or glaze them according to the occasion - or just dust them with icing sugar.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup self-raising gluten-free flour
  • ½ cup ground almonds
  • ½ cup brown rice flour
  • ½ cup muscovado sugar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 blood oranges
  • 2 carrots
  • 2 Tbsp oil
  • 1 Tbsp vanilla extract

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the dry ingredients in a bowl.
  3. Grate the carrots.
  4. Peel the orange, then remove the white membranes and pips. Put the flesh into a small food processor and whiz until you get a purée. Add this to the flour mixture together with the grated carrots, oil & vanilla, then combine.
  5. Spoon the mixture into silicon moulds (shaped rose, heart, egg, bundt cake etc) or mini tins, large muffin baskets etc.
  6. Bake in the middle of the oven for 25 minutes or until golden and an inserted skewer comes out clean.
  7. Let the cakes cool then decorate them according to your liking and/or occasion.