Gluten free carrot cake

Gluten free carrot cake

1 comment

Prep: 10  Minutes  I Bake  time: 30-35 Minutes   I Serving: 6-10 Slices

105 gr Cassava flour
15gr Rice flour
50 gr Coconut sugar
25 gr Granulated sugar
40 gr Canola Oil
3 Eggs
5 gr Cake emulsifier
100 gr Carrots
1 tsp Cinnamon Powder
70 gr Walnut
100 gr Butter Cream


  1. Preheat the oven and set the temperature to 180oC


  1. Blend the carrots with a hand blender or food processor until smooth
  2.  Add canola oil and blend it well
  3. Beet the eggs, palm sugar, granulated sugar dan cake emulsifier until pale and traces 
  4. Add the dry ingredients (cassava flour, rice flower, cinnamon) little by little and stir it well. 
  5. Mix the carrot and walnut into a bowl and add some oil, then mix it. 
  6. Add the carrots and walnuts, and mix well


  1. Pour the batter into the lined loaf tin and bake for 35 minutes in 180oC until slightly golden brown
  2. Transfer to a cooling rack. And enjoy!


  1. Decorate all over the cake with the cream 
  2. Ready to serve

PRO TIP: To check whether the cake has baked all the way through, insert a toothpick into the middle of a cake. If it comes wet and sticky, bake for another 5 minutes. If it comes out with crumbs, your cakes are ready


1 comment

Kim Banta
Kim Banta

I want to try your recipes, but i am in the U.S. I don’t know the conversion from grams to cups, etc. Also, the oven temp in F. Would you be able to write your recipes for the U.S. market? Or, suggest conversions? Also, I don’t know what some of the ingredients are.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.