A beautiful Scottish friend Dee gave a group of her school mum friends this amazing carrot cake recipe a few years back, which I have adapted to a gluten free version. It has long since been a very popular cake in my house and among friends. It's moist and flavoursome with a lovely hint of cinnamon spice, complemented by decadent cream cheese icing.
Preheat oven to 175 degrees C. Grease and line a medium size cake tin.
1 teaspoon vanilla extract
3/4 cup firmly packed brown sugar (we like light brown Muscovado as it is unrefined)
1/2 cup olive oil or melted coconut oil
2 cups grated carrot
1 cup peeled and grated pear or apple
Mix the above ingredients together in a large bowl.
3/4 cup plain gluten free flour
150gm packet almond meal
1/2 teaspoon salt
1 & 1/3 teaspoon baking powder
1 & 1/3 teaspoon baking soda
1 & 1/2 teaspoon cinnamon
Sift all the dry ingredients together.
Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until well combined. Pour into cake tin and bake for approx 50 to 60 minutes. Leave in tin for 5 minutes before turning onto a cooling rack and ensuring cake is completely cool before icing.
Cream Cheese Icing
150gm (or more according to taste) cream cheese, softened
250gm (approx) icing sugar, sifted
3 tablespoons softened butter/olive oil spread
1/2 to 1 teaspoon lemon juice - just add a small amount at a time
Mix these ingredients with an electric beater, adjusting cream cheese/icing sugar according to taste and ensuring a nice thick texture.