This Gluten-Free and Lactose-Free Carrot Cake brings a wholesome and delicious twist to a traditional favorite. Made with a blend of gluten-free flours and naturally sweetened with demerara sugar, this cake pairs the natural sweetness and texture of carrots with a luxurious chocolate ganache topping. The cake is moist, fluffy, and packed with the natural goodness of carrots, making it a perfect treat for those with dietary restrictions or anyone seeking a healthier dessert option.
Why You'll Love This
This cake is ideal for anyone who loves the comforting taste of carrot cake but needs it to be gluten-free and lactose-free. The texture is wonderfully light and fluffy, thanks to the airiness of the beaten eggs, and the richness of the chocolate ganache adds a decadent touch without the use of dairy. It's a guilt-free indulgence that doesn't compromise on flavor or texture, making it a hit even among those without dietary restrictions.
Perfect Occasion
This Carrot Cake is versatile and perfect for a variety of occasions, from family gatherings and holiday celebrations to casual brunches and elegant tea parties. It's a fantastic birthday cake option for those who prefer something less traditional than vanilla or chocolate cake. Additionally, this cake serves well at health-focused events or any gathering where dietary considerations are a priority.
Decoration Tips
For a stunning presentation, pour the chocolate ganache over the top of the cake, allowing it to gently drip down the sides. Garnish with a sprinkle of finely chopped nuts, such as walnuts or pecans, for a crunchy contrast to the smooth ganache. Edible flowers or a light dusting of cinnamon can also enhance the visual appeal, adding a touch of color and spice.
Ingredients:
- 4 eggs
- 2 small carrots (approximately 170 grams), peeled
- 1/2 cup oil of your choice
- 3/4 cup demerara sugar
- 2 cups gluten-free flour mix (or 1 cup rice flour + 1/2 cup sweet starch + 1/2 cup cornstarch)
- 1 tablespoon baking powder
For the Ganache:
- 150 grams of 70% dark chocolate, melted
- 200 ml of plant-based cream or coconut milk
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and grease a baking pan.
- In a blender, blend the carrots and oil until smooth. Set aside.
- In a mixing bowl, beat the eggs and sugar with a mixer until the mixture is light, fluffy, and doubled in size.
- Add the blended carrot mixture to the egg mixture and stir to combine.
- Gradually mix in the gluten-free flour and baking powder until just combined, ensuring not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before topping with the chocolate ganache.
- For the ganache, combine the melted chocolate with plant-based cream or coconut milk and mix until smooth. Pour over the cooled cake.
Enjoy this delightful Gluten-Free and Lactose-Free Carrot Cake, a comforting and tasty treat that's perfect for any occasion!