Gluten-Free Carrot Cake Recipe
Our gluten-free carrot cake is taken to the next level with the addition of pistachios and almonds, plus an impressive toasted marshmallow icing
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Cooking tools:
- Hand mixer
- Kitchen scale
- Microplane
- Citrus press
- Piping bag
- Kitchen torch
- Skewer
- Cake pan
- Grater
- Oven
- Stove
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 3 large eggs
- 200g golden caster sugar
- 150ml sunflower oil or light rapeseed oil
- 1 tsp vanilla extract
- 2 tsp orange blossom water
- 150g ground almonds
- 75g gluten-free wholemeal flour
- 1 tsp gluten-free baking powder
- 75g desiccated coconut
- ½ tsp each mixed spice and ground cinnamon
- 2 large carrots peeled and grated to make 180-200g
- 2 oranges zested, and 1, juiced
- 1 lime zested and juiced
- 100g pistachios finely chopped
- 3 large egg whites
- 150g caster sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
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