Gluten-free carrot cake

Ingredients

4 eggs
225 g brown sugar
120 ml of oil
230 g grated carrot
100 g almond flour (gluten-free)
100 g of oat flour or cornstarch (or wheat)
1 teaspoon of baking powder
1/2 teaspoon baking soda
a pinch of salt
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla powder or pure vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
175 g chopped walnuts
75 g grated coconut (optional)

For glaze

100 g cream cheese (Philadelphia type)
225 ml very cold liquid cream
80 g of icing sugar
1 teaspoon pure vanilla extract
a handful of walnuts to decorate

Directions

We preheat the oven to 175 degrees. We grease our mold (approximately 23 x 33 cm). I use grease spray.

In a bowl we mix the flours, yeast, baking soda and spices.

We grate the carrot.

In another bowl we beat the eggs with the sugar. When they are foamy and have doubled in volume, add the oil.

Then add the grated carrots and walnuts and mix. Pour the mixture into our mold and bake for 30 minutes until a toothpick inserted into the center comes out clean.

We let it cool for about 15 minutes before unmolding and let it cool completely on a rack.

For the cream, in a bowl we put the cream cheese and with electric beaters we beat until we have a creamy consistency without lumps. We add the rest of the ingredients and beat again until we obtain a creamy, full-bodied and smooth consistency.

We cover the cake with the cream and decorate with some chopped walnuts. Ready to enjoy.

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