Gluten-free carrot cake

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Gluten-free carrot cake
Serves 24
In this carrot cake recipe, polenta and ground almonds replace the flour and olive oil is used instead of butter.
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Cook Time
40 min
Cook Time
40 min
CAKE
  1. 1 cup extra virgin olive oil
  2. 350g brown sugar
  3. 5 medium eggs
  4. 150g ground almonds
  5. 100g polenta
  6. 2 teaspoons cinnamon
  7. 1 teaspoon salt
  8. 125g chopped walnuts
  9. 500g grated carrot
  10. 1 teaspoon baking powder
ICING
  1. 125g salted butter
  2. 250g light cream cheese
  3. 250g icing sugar
  4. grated zest of 2 large oranges
TO MAKE THE CAKE
  1. Heat the oven to 180ºC.
  2. Line a rectangular cake tin (25cm x 29cm) with baking parchment.
  3. Beat the eggs, sugar and oil together in a large bowl.
  4. Sprinkle in the polenta, ground almonds, salt and cinnamon and mix well.
  5. Add the carrots and walnuts and give the mixture a good stir.
  6. Pour the mixture into the baking tin and bake in the middle of the oven for 40 minutes.
  7. Test with a skewer to check that the cake is cooked.
  8. Cool for 10 minutes before turning out onto a baking rack.
  9. Leave to cool completely.
TO MAKE THE ICING
  1. Cream the butter in a bowl with a wooden spoon.
  2. Add the other ingredients and keep in the fridge until needed.
  3. Once the cake has cooled, spread over the icing.
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