Carrot cake

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.

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You will need:

• 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)
• 2 eggs
• 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.

Bon appetite !