Gluten-Free Carrot Bread
This one-bowl, gluten-free Carrot Cake is very soft and moist and has a cream cheese frosting that combines perfectly and adds richness. It is super easy and it comes together very quickly!
Ingredients
For the cake
- 1/2 cup oil
- 1 cup brown sugar
- 1 Orange Zest
- 2 eggs
- 2 cups grated carrots
- 1 cup corn starch
- 2 tbsp gluten-free all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Cinnamon
- Nutmeg
- Chopped toasted walnuts or pecans (optional)
For the cream cheese frosting
- 1/2 cup full-fat cream cheese softened at room temperature (110gr)
- 2 tablespoon unsalted butter (28gr)
- 1 teasponn vanilla extract
- 3 tablespoons icing sugar (25gr)
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9x5-inch. Set aside.
- In a large bowl mix oil with sugar and orange zest. Add the eggs one by one, mixing well after each addition, and the grated carrot.
- Add the corn starch, GF flour, baking powder, salt, and spices. Fold in the toasted walnuts. Mix well.
- Pour the mixture into the prepared pan.
- Bake for 40 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Remove from the oven and let cool, then lift out by the parchment paper.
For the cream cheese frosting
- Beat the cream cheese and butter in a medium bowl with electric mixer until light and fluffy. Add the vanilla extract and sifted icing sugar and mix until smooth and thick.
- When the cake is completely cooled spread the cream cheese frosting on top and finish it with orange zest.
Notes
Carrots: they need to be grated and I found that a large holed grater is better. Grate them at the last minute so they don't release much liquid. If they do release liquid when you're about to add them, squeeze it before doing it.