Almost everyone eats carrot cake at Easter, I eat gluten-free carrot cake. Since I’m a March kid and sometimes have my birthday on or around Easter, this year I had carrot cake on my birthday, too.
A new colleague had brought a cake for his first day. He wanted everyone to be able to try some, so he asked me in advance to see what I could eat. I explained to him that I probably wouldn’t eat anything anyway, even if the ingredients fit, because I also have to watch out for traces. Then he said that’s not a problem, he’ll find a solution. Then, when he brought the cake, he told me again what all he paid attention to (or rather, his mother did when baking). The cake was so well received that it was empty in no time. For days, all colleagues asked when he would bring such a cake again.
When it was my birthday and I asked around what kind of cakes are the favorite cakes of my colleagues, the colleague said: “The coolest thing would be if you would bake the cake of my mother”. Well, challenge accepted!
He gave me the recipe and I got everything. Well, because when it comes to food, others often have to follow my lead, I want to please everyone when I get the chance. Since we also have someone with fructose intolerance at work, I then did some research. I don’t know how much sugar one can tolerate or if carrots already contain too much fructose. But I found out that everything is better tolerated if you eat dextrose with it. So when I saw dextrose for baking, I thought I’d just use that.
Below you will find the original recipe that I adapted a bit. But it also works perfectly if the complete sugar in the dough is replaced with dextrose. Then you should take 300 g.
For the cream, I have not yet dared to replace the sugar with dextrose. Just because of the consistency. In addition, it is anyway only low-fructose and not completely free of fructose. My hope was that the 300 g of dextrose in the dough would be enough to make up for the rest of the fructose.
In the pictures I have simply spread the cream on the cooled cake and decorated with the carrot shavings. But you can also layer the gluten-free carrot cake very well and also give cream in the middle. A more detailed description of how this works can be found at my recipe for the gluten-free wedding cake.
Ingredients for the dough:
- 4 eggs
- 250 g sugar
- 1 tsp vanilla sugar
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp baking powder
- 400 gluten-free flour (I prefer rice flour or a flour mix)
- 200 ml sunflower oil
- 500 g finely grated carrots
Ingredients for the cream:
- 50 g soft, not liquid butter
- 2 tsp vanilla sugar
- 250 g powdered sugar
- 3 packets of cream cheese
Preheat the oven to 150 °c.
- beat the eggs with the sugar until foamy.
- stir in the vanilla sugar.
- mix the gluten-free flour with the baking soda, baking powder and cinnamon.
- add the oil and the carrots. Mix everything well again and then pour it into the baking pan.
- bake the cake at 150 °c for about an hour.
Let the cake cool down.
I usually put a sheet of baking paper on the cake pan bottom and then put and fix the edge to the bottom. Then I roughly cut off any excess paper. This way you don't have any baking paper sticking out that ends up being baked into the dough.
For the cream, whip the soft butter with the sugar and cream cheese like whipped cream. Now you can either layer the cake as you would layer a wedding cake, or simply spread the cream on top of the cooled cake. Finally, sprinkle some finely shredded carrots over the cream as decoration.
Enjoy your meal!
Thank you for trying my recipe! Your Nele from travel + free ♥ ️