Nigella’s Gluten Free Carrot Cake is made with carrots, sultanas, rum, sugar, olive oil, vanilla extract, eggs, ground almonds, nutmeg, lemon, and toasted pinenuts, resulting in a moist, nutty, and gluten-free treat that’s ready in an hour!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Gluten-Free Carrot Cake Recipe:
- Rich Flavor Profile: This recipe boasts a rich, complex flavor profile thanks to the combination of toasted pine nuts, rum-soaked sultanas, and the natural sweetness of carrots.
- Moist Texture: Ground almonds contribute to a wonderfully moist texture, making each bite satisfyingly soft and indulgent.
- Gluten-Free Goodness: Perfect for those avoiding gluten, this cake proves that gluten-free baking can be just as delicious and satisfying as traditional recipes.
- Easy Preparation: With straightforward steps and common ingredients, this recipe is accessible for both novice and experienced bakers alike, ensuring a successful outcome every time.
❓ What Is Nigella’s Gluten-Free Carrot Cake Recipe?
Nigella’s Gluten Free Carrot Cake combines carrots, sultanas, rum, sugar, olive oil, vanilla extract, eggs, ground almonds, nutmeg, and lemon, baked to perfection, and topped with toasted pinenuts.
🥕 Nigella Gluten-Free Carrot Cake Ingredients
For The Carrot Cake:
- 3 x 15ml tablespoons toasted pinenuts
- 2 medium carrots (approx. 200-250g/2 cups)
- 75 grams golden sultanas
- 60 millilitres rum
- 150 grams caster sugar
- 125 milliliters of regular olive oil plus some for greasing
- 1 teaspoon vanilla extract
- 3 large eggs
- 250 grams of ground almonds
- ½ teaspoon nutmeg
- finely grated zest and juice of ½ unwaxed lemon
For The Mascarpone Cream (Optional):
- 250 grams mascarpone cheese
- 2 teaspoons icing sugar
- 2 x 15ml tablespoons rum
🥮 How To Make Nigella Gluten Free Carrot Cake
- Bring the oven temperature up to 180°C (160°C Fan / 350°F).
- Line the base of a 23cm (9-inch) springform cake tin with baking parchment and grease the sides with olive oil.
- Toast the pine nuts in a dry pan until golden brown.
- Grate the carrots using a food processor or coarse grater. Wrap grated carrots in kitchen paper to absorb excess moisture.
- In a small saucepan, heat the golden sultanas with the rum. Simmer for 3 minutes, then set aside.
- In a mixing bowl (or using a stand mixer), whisk together sugar and olive oil until creamy.
- Add vanilla extract and eggs, and whisk until well combined.
- Fold in ground almonds, nutmeg, grated carrots (drained from excess liquid), golden sultanas (with any remaining rum), lemon zest, and lemon juice.
- Pour the batter into the prepared cake tin and smooth the surface. Sprinkle toasted pine nuts over the top.
- Bake in the preheated oven for 30-40 minutes, or until the top is risen, golden, and a cake tester comes out clean (with a bit of stickiness is okay).
- Take the cake out of the oven and allow it to cool in its tin on a wire tray for 10 minutes before removing it and leaving it on the rack to cool.
- Optionally, mix mascarpone with icing sugar and rum, and serve alongside the cake.
💭 Recipe Tips
- Grate Carrots Correctly: Use a food processor or coarse grater to grate the carrots evenly. Pat them dry with kitchen paper to remove excess moisture, which can affect the cake’s texture.
- Toasting Pine Nuts: Toast pine nuts in a dry pan over medium heat until they turn golden brown and release their aroma. Keep an eye on them as they can burn quickly.
- Soaking Sultanas: Heat the sultanas with rum in a saucepan just until simmering. Let them soak for a few minutes off the heat to absorb the flavor, then use them in the cake batter along with any remaining rum.
- Mixing Batter: When combining the ingredients, whisk the sugar and olive oil until creamy before adding vanilla extract and eggs. Fold in ground almonds gradually to ensure a smooth batter.
🍦 What To Serve With Gluten-Free Carrot Cake?
Serve Gluten-Free Carrot Cake with a dollop of Mascarpone Icing, and a sprinkle of lemon zest, or enjoy with a cup of tea or coffee.
🎚 How To Store Leftovers Gluten Free Carrot Cake?
- At Room Temperature: Store leftover gluten-free carrot cake in a cake keeper for 2 to 3 days.
- In The Fridge: Keep leftover gluten-free carrot cake in an airtight container for 5 to 7 days.
- In The Freezer: Wrap tightly leftover gluten-free carrot cake and freeze for 3 to 4 months.
🥵 How To Reheat Leftovers Gluten Free Carrot Cake?
- In The Oven: Reheat arm leftover gluten-free carrot cake in a preheated oven at 350°F (175°C) for 10 minutes, or until warmed.
- In The Microwave: Heat leftover gluten-free carrot cake slices in a microwave-safe plate on medium power for 30 seconds.
FAQs
Why is my gluten-free carrot cake dense and heavy?
Finely grated carrots release excess moisture when baked, making the gluten-free carrot cake dense and heavy rather than light and fluffy.
Why use oil instead of butter in gluten-free carrot cake?
Using oil instead of butter in gluten-free carrot cake helps maintain moisture and results in a lighter, fluffier texture.
Can I use frozen shredded carrots for gluten-free carrot cake?
Yes, frozen shredded carrots can be used for gluten-free carrot cake, provided they were shredded before freezing for best results.
Why did my gluten-free carrot cake flop in the middle?
Opening the oven door prematurely can cause a gluten-free carrot cake to collapse in the middle before it has fully set.
How do you know when gluten-free carrot cake is done baking?
To determine if gluten-free carrot cake is done baking, insert a toothpick or knife into the center; it should come out clean.
Try More Nigella Lawson Recipes:
Nigella Gluten Free Carrot Cake Nutrition Facts
Amount Per Serving
- Calories 391.2
- Total Fat 35.7g
- Saturated Fat 19.7g
- Cholesterol 76.6mg
- Sodium 297.9mg
- Potassium 150.3mg
- Total Carbohydrate 14.4g
- Dietary Fiber 3.3g
- Sugars 7.7g
- Protein 7.8g
Nigella Gluten Free Carrot Cake
Description
Nigella’s Gluten Free Carrot Cake is made with carrots, sultanas, rum, sugar, olive oil, vanilla extract, eggs, ground almonds, nutmeg, lemon, and toasted pinenuts, resulting in a moist, nutty, and gluten-free treat that’s ready in an hour!
Ingredients
For The Carrot Cake:
For The Mascarpone Cream (Optional):
Instructions
- Bring the oven temperature up to 180°C (160°C Fan / 350°F).
- Line the base of a 23cm (9-inch) springform cake tin with baking parchment and grease the sides with olive oil.
- Toast the pine nuts in a dry pan until golden brown.
- Grate the carrots using a food processor or coarse grater. Wrap grated carrots in kitchen paper to absorb excess moisture.
- In a small saucepan, heat the golden sultanas with the rum. Simmer for 3 minutes, then set aside.
- In a mixing bowl (or using a stand mixer), whisk together sugar and olive oil until creamy.
- Add vanilla extract and eggs, and whisk until well combined.
- Fold in ground almonds, nutmeg, grated carrots (drained from excess liquid), golden sultanas (with any remaining rum), lemon zest, and lemon juice.
- Pour the batter into the prepared cake tin and smooth the surface. Sprinkle toasted pine nuts over the top.
- Bake in the preheated oven for 30-40 minutes, or until the top is risen, golden, and a cake tester comes out clean (with a bit of stickiness is okay).
- Take the cake out of the oven and allow it to cool in its tin on a wire tray for 10 minutes before removing it and leaving it on the rack to cool.
- Optionally, mix mascarpone with icing sugar and rum, and serve alongside the cake.
Notes
- Grate Carrots Correctly: Use a food processor or coarse grater to grate the carrots evenly. Pat them dry with kitchen paper to remove excess moisture, which can affect the cake’s texture.
Toasting Pine Nuts: Toast pine nuts in a dry pan over medium heat until they turn golden brown and release their aroma. Keep an eye on them as they can burn quickly.
Soaking Sultanas: Heat the sultanas with rum in a saucepan just until simmering. Let them soak for a few minutes off the heat to absorb the flavor, then use them in the cake batter along with any remaining rum.
Mixing Batter: When combining the ingredients, whisk the sugar and olive oil until creamy before adding vanilla extract and eggs. Fold in ground almonds gradually to ensure a smooth batter.
Nigella Gluten Free Carrot Cake