Gluten-Free carrot cake recipe includes a brief carrot cake's history at its intro.
Bu tarif, bildiğimiz havuçlu kekin benim uyarlamamdan geçmiş şekli. 🙂
ingredients
cake- 75 g flour
- 75 g whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp ginger powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup extra-virgin olive oil
- 2 tbsp strained yogurt
- 150 g sugar
- 3 eggs
- 260 g carrot, thick grate
- 60 g walnut, chop
- 30 grams raisin
- 100 g cream cheese room temp
- 30 g butter room temp
- 1/2 tsp vanilla extract
- 50 g powder sugar
preparation
- For the cake, sift both flours, cinnamon, ginger, baking powder & soda and salt, mix.
- Whip olive oil, yogurt and sugar with a mixer at high speed til well blended.
- Add eggs one by one. Also add 1 tbsp of flour mix with each and blend throughly. Keep on whisking at high speed for 5-6 min til puffed up.
- Add rest of the flour in 3 portions, mix well.
- Add carrot, walnut and raisin, fold in with a spatula.
- Pour into oiled loaf pan and level. Bake in a preheated 340°F (170°C) oven for 50-55 min, until a toothpick inserted into center of the loaf comes out clean. Remove from the oven. Let it cool in pan for 15 minutes, then turn out onto a wire rack.
- For frosting, whip cheese, butter and vanilla extract til smooth. Add powder sugar in batches and blend. If too runny, keep in the fridge for an hour or two. Then spread frosting over top and sides of the cooled cake.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can substitute vanillin sugar for vanilla extract.
- ps: Oil 12-13 mid size muffin moulds, divide the batter and cook for 24-25 min. Turn out when cold.
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