This gluten free carrot cake has got to be one of the gooiest varieties. I have always been a carrot cake person. I absolutely love a moist cake rather than a dry crumbly one. Traditionally, it it is the large amounts of butter mixed with the carrot that provides the moisture in a carrot cake, but since I can’t eat dairy, I had to find other ways to achieve this. I am so happy to share this naturally free from dessert recipe with you now. I’ve experimented a lot with creating an amazing gluten free carrot cake. Now, I think it is now totally perfect and so so simple.
To achieve the perfect level of moisture, we have combined finely ground almonds and carrot. These moist ingredients, paired with all the spices, currants and orange zest is just a dream! It’s perfect for a celebration cake or a bit of weekend baking (or even for breakfast the next morning! – It’s just too good).
In the photos here, you can see that I have put a cashew frosting in between the three layers and on top of the cake. The combination of soaked cashews and coconut yoghurt makes this frosting super creamy which I love! I flavoured it with orange zest and ground cinnamon but you can get creative and change this to whichever flavour you prefer, vanilla powder would also work perfectly with the flavours of in the cake.
I hope I have shown here how to make an amazingly indulgent, scrummy cake without all the traditional baking ingredients. Instead, you can use better ingredients and it will still be a cake that’s hard to keep your hands off!
You can also try using this recipe to make mini cupcakes. How cute?
When you post your photos of the cake, please use the #Liviaskitchen. This way I can see all of your creations! xxx