Carrot cake is an interesting dessert. In Italy we eat it without nuts or dried fruit, and certainly don’t frost it with cream cheese frosting, but dust one carrot cake layer with confectioners’ sugar. The recipe that I adapted here was originally posted on Instagram by Victoria @chocolat_et_bredalas. She shared her recipe as a gift, and what a gift it was! What attracted me was its loaf shape, and the cranberries instead of raisins. For the icing, I decided to use white chocolate, with vegetable oil, pistachios and more cranberries. I like the shiny look and the contrast of the sweet white chocolate and the less sweet loaf. If you use a vegan white chocolate, you can make this cake completely dairy-free. This cake was amazing, and I hope you like it as much as we did.
ENJOY!
Gluten-free Carrot Cake Loaf
Course: DessertDifficulty: Easy15
minutes50
minutesIngredients
300 g 300 carrots, finely grated – 3 cups
4 large 4 eggs
100 g 100 granulated sugar – 1/2 cup
260 g 260 Simona’s Flour Mix – 1 2/3 cups
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 ground cinnamon
1/2 teaspoon 1/2 ground ginger
1/4 teaspoon 1/4 ground nutmeg
1/8 teaspoon 1/8 allspice
135 g 135 mild olive oil – 1/2 cup and 1 Tablespoon
110 g 110 walnuts, chopped – 1 cup
80 g 80 cranberries – 2/3 cup
- Fo the icing
200 g 200 white chocolate – cup and 3 Tablespoons
20 g 20 vegetable oil – 4 teaspoons
50 g 50 mixed pistachios and cranberries – 1/2 cup
Directions
- Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
- In a bowl of a stand mixer with a whisk attachment, whisk the eggs and sugar until thick and light in color. Add the olive oil, slowly, while the mixer is running on low.
- In a medium bowl mix together the flour, baking powder, salt and spices. Add the dry ingredients to the egg mixture with a spatula, paying attention not to deflate the batter.
- Fold in the grated carrots, walnuts and cranberries and mix delicately until incorporated. Pour the batter in a greased 4 1/2 x 8 1/2 loaf pan, bake for 45 to 55 minutes, until golden brown. Place on a cooling rack for 10 minutes, then unmold and let cool completely.
- For the icing
- In the meanwhile, melt the white chocolate in a microwave safe bowl. Add the vegetable oil and mix well. Then add pistachios and cranberries.
- Place the carrot loaf and the cooling rack on aluminum foil. Pour the icing over the loaf, making sure that the pistachios and cranberries stick to the cake. Let it rest until the icing sets.
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