Today we bake a gluten free carrot cake. My recipe originally comes from Marie-Claire Idées. Their recipes are simple and obviously multi tested. You would generally get a fine result sticking to the original recipe. I however made minor changes.
100 g salted butter (+ a bit more to prepare the baking molds) or normal butter + 1 tablespoon of salt
80 g blond cane sugar
250 g grated carrots (approx. 300 g carotts)
50 g corn flour
2 teaspoons of baking powder
80 g hazelnut powder (or almond powder)
50 g roasted chopped hazelnuts (ou almonds)
zest and juice of one orange
1 teaspoon ground cinnamon
(optional) candied orange peels cut into small cubes
I use silicon muffin or mini-muffin molds. I get 12 muffins or 24 mini-muffins. You may also use a large cake mold, any shape.
Start by peeling and grating the carrots. Chop and roast the hazelnuts (ou almonds) in a pan. Melt the butter (in a pan or microwave it). Pre-heat the oven at 180°.
Then, in a large bowl, stir together the grated carotts and the eggs. Add the powder ingredients (corn flour, baking powder, hazelnut powder, roasted chopped hazelnuts, cinnamon) and the melted butter (+salt if butter is unsalted). Stir well. Add the orange zest and juice (and optionally the candied orange peels) and stir again.
Butter the mold(s) . Bake for 35 to 40 mn for muffins and up to 1h for a large cake. Once baked, wait a few minutes before removing the cakes from the molds. And wait even more to eat them 🙂 They are better cold and can be kept a few days (even out of the fridge).
For great occasions, I add candied orange peels and a cream cheese frosting. To make the latter, you will need :
200 g cream cheese (ex. Philadelphia)
40 g icing sugar
zest and juice (1 tablespoon) of one orange
Stir all ingredients together and keep refrigerated. Put icing on the cakes just before serving.