Carrot cake is an American cake, also typical of English tradition, a dessert quite different from our carrot cake, both for its batter, which is decidedly more indulgent, and because the cake is frosted with cream cheese. The batter is very moist and has a brown color, obtained from the use of grated carrots, chopped walnuts, and the addition of cinnamon and spices, which give the cake a truly distinctive aroma and flavor. The filling and frosting, made with cream cheese, butter, and powdered sugar, contrast beautifully.
Gluten-Free Carrot Cake
Yields:
4 Servings
Difficulty: Medium
Ingredients
0/16 Ingredients
Instructions
0/7 Instructions
- In a stand mixer, break the eggs together with the oil and sugar and turn it on until the mixture is well whipped.
- In a second bowl, mix all the dry ingredients and then slowly combine the dry ingredients in the activated mixer so that they are absorbed well.
- Finally, mix the grated carrots into the mixture.
- Pour the soft mixture into a well-buttered cake tin and bake in the oven at 180° for 35/40 minutes.
- Prepare the icing in a stand mixer with the icing sugar, butter and spreadable cheese, whip well starting with the butter and the cheese NOT too cold.
- Before covering the cake with the sugar glaze, the cake must be perfectly cold.
- Be careful, this is the irresistible moment… cover the cake with icing and don't lick your fingers!