Method For The Cake

1. Preheat the oven to 175°C/350°F degrees. Line the bottoms of two 8″ round pans with parchment and grease with butter or baking spray. Set aside.
2. In a medium bowl, whisk together gluten free flour blend, ground almond flour, baking powder, spices and salt. Set aside.
3. Using a stand mixer fitted with a whisk attachment, whip the egg whites at a medium speed for about 2 minutes or until soft peaks begin to form. Slowly add granulated sugar by the teaspoon. Add the vanilla extract. Turn the mixer up to high speed and continue to whip until thick, glossy stiff peaks have formed. You now have French Meringue!
4. Transfer the meringue to a separate bowl and place the mixing bowl back on the stand-mixer. No need to clean the bowl.
5. Using the same bowl that was just used to make the French Meringue but switching to a paddle attachment, beat the soft butter, light brown sugar and citrus zest until fluffy and pale in colour. Slowly begin adding in one egg yolk at a time, waiting until each yolk is fully incorporated before adding the next.
6. Removing the bowl from the stand mixer and using a large spatula, gently fold in 1/3 of the French Meringue into the creamed butter mixture.
7. Add 1/3 of the flour mixture and gently fold together until almost fully combined. There will still be a few flour streaks. That’s okay. Add ½ of the buttermilk and stir until well combined. Add another 1/3 of flour and fold in. Add the remaining ½ of the buttermilk and stir until everything is homogenous.
8. Fold in half of the remaining meringue and grated carrots.
9. Finish by gently folding in the remaining meringue trying to maintain as much volume from the meringue as possible.
10. Pour the carrot cake mixture into the prepare cake pans and bake for 45-50min or until the cake begins to pull away from the sides of the pan and a skewer inserted comes out clean with a few crumbs.
11. Allow the cakes to cool completely in the cake pans before turning them out.

Method For The Cream Cheese Frosting

1. Using a stand mixer fitted with a paddle attachment, beat the cream cheese, softened butter, and vanilla in medium-high speed until smooth.
2. Turn the mixer down to the lowest setting and slowly begin adding the powdered sugar a few spoonful’s at a time. Turn the mixer back up to medium-high and beat until smooth.

How To Assemble The Gluten-Free Carrot Cake

1. Place one of the cooled cake rounds, flat-side up on a cake stand or plate. Evenly spread the top with 1/3 of the Cream Cheese Frosting.
2. Place the other cake round on top and spread another 1/3 of frosting and smooth with an offset spatula.
3. Using the offset spatula smooth the remaining frosting around the outside of the cake.
4. Sprinkle toasted walnuts (optional) around the edges or sides of the cake.

Storing Gluten-Free Carrot Cake:

Store on the counter for 1 day (due to the cream cheese frosting) or in the fridge for 3-4 days. Because carrot cakes have more moisture than other cakes and the carrot shavings slowly release their juices over time, they tend to stay fresher longer.

Unfrosted cakes can be wrapped tightly in clingfilm and frozen for 2-3 months. Allow the cakes to thaw in the refrigerator overnight before serving.

Gluten-Free Carrot Cake Cupcake Method (same as cake)

Follow the same instructions as the cake recipe.

Place the first cupcake tray on a baking sheet, baking only one cupcake tray at a time, place on the centre rack of the oven and bake for approximately 20-25minutes. After 15-20minutes check the cupcakes but inserting a toothpick into the centre of a cupcake. They are done when they are slightly golden around the edges and the toothpick comes out clean.

Allow to cool completely in the pan before topping with Cream Cheese Frosting.