Gluten free Carrot cake

Step 1/8

• ½ eggs
• 37½ g sugar
• ½ tbsp vanilla extract

• whisk
• bowl

In a bowl put two eggs, sugar, vainilla extract and mix with a whisk or fork.

Step 2/8

• 45 ml sunflower oil

Add the sunflower oil (or any other neutral oil) to the mixture and beat until blended.

Step 3/8

• 37½ g gluten-free flour
• 12½ g buckwheat flour
• ½ tsp baking powder
• ¼ pinch salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger

Now in another bowl pour in the gluten free flour, buckwheat flour, salt, baking powder, ground cinnamon, ground ginger and mix well.

Step 4/8

Mix (folding) the dry ingredients with the wet ones until a homogeneous mixture is achieved.

Step 5/8

• ¾ carrots
• 25 g walnuts

In the mixture add the grated carrot, nuts and mix well.

Step 6/8

• baking dish
• oven

Lightly grease a baking dish, put the mixture inside and bake in a 160°C (430°F) oven for one hour and 10 minutes.

Step 7/8

• 32½ g butter (for coating)
• ¾ tbsp orange juice (for coating)
• ¼ tsp vanilla extract (for coating)
• 1½ tbsp confectioner’s sugar (for coating)

For the frosting out the butter in a bowl and whisk it for 4 minutes. Then you add the juice, the icing sugar, the vanilla extract and whisk some more until it is ready.

Step 8/8

• ¼ tbsp Orange zest

Once the carrot cake is out of the oven and at room temperature, decorate with the frosting and orange or walnut zest.

Enjoy your meal!