I’m generally not a fan of eating the icing on cakes, but I am partial to cream cheese icing on carrot cake! The downside is that the cake then needs to be kept refrigerated because of the cream cheese. I usually take the cake out of the fridge about half an hour prior to serving as I find it more pleasant eaten at room temperature.
As is the aim with all of my cakes, this one is light and moist. When I measure the grated carrot, I only lightly pack it into the measuring cup, it doesn’t need to be firmly packed.
Ingredients:
- ⅔ cup brown rice flour
- ⅔ cup white rice flour
- ¾ teaspoon xantham gum
- 3 teaspoons baking powder
- 3 teaspoons ground cinnamon
- ¾ cup sugar
- 3 eggs
- 1 egg white
- ½ cup oil
- 3 cups grated carrot (about 4 medium-size carrots)
Method:
Line a 20cm round cake tin with baking paper.
Sift flours, gum, baking powder and cinnamon into a bowl.
Beat together the eggs, egg white and sugar until pale and frothy. Lightly beat in the oil.
Stir in the carrot, then stir in the dry ingredients. Ensure all of the ingredients are thoroughly combined.
Pour the mixture into the prepared tin and set aside to stand while the oven heats.
Heat the oven to 180° C. Place the cake in the heated oven and cook for 35 minutes. Test cake with a skewer before removing from the oven.
