Gluten-Free Carrot Cake

This is a simple recipe to make gluten-free, super delicious carrot cake at home. It took me about two hours to bake this cake, one hour for preparation and one hour for baking.

The following are the ingredients I have used. I have checked twice to make sure all these ingredients are gluten-free.

• 175 grams of fully ripe Bananas. You will get about 150 grams of fruit after peeling the skin
• 150 grams of fresh Carrots
• Three Eggs
• 100 grams of Dates
• 100 grams of Cashew Nuts
• 100 grams of home-made butter
• 50 grams of Tutti fruity (made from raw papaya)
• Two teaspoons of Baking powder. I have used Double-acting baking powder.
• One teaspoon Salt
• Half a teaspoon of Spice Powder for flavoring (ground mixer of Cinnamon, Star Anise, Cloves and Cardamom)
• 175 grams of Corn flour

• Clean and grate the carrots
• Peel and puree the Bananas
• Finely chop the dates
• Grate the Cashew nuts

• Add Butter in a large mixing bowl
• Add three eggs and beat well with the butter
• Add grated carrots, pureed bananas. chopped dates, grated cashew nuts & tutti fruity and mix well

The fruit mix is ready

• Mix together Corn flour, salt, baking powder and spice powder separately
• Sift this mix through a fine sieve so that all ingredients get mixed well together
• Add the flour mix to the earlier prepared fruit mix
• Blend everything together

Our Gluten-free Cake batter is ready

• Butter a baking pan of about 9 inches in size
• Spoon in the prepared gluten-free cake batter

• Preheat oven at 200 deg C
• Place the batter-filled cake pan in the oven
• Bake for about 55 to 60 minutes. It took me about 60 minutes at 200 deg C.
• Insert a skewer in the cake and check that the cake is fully baked

• Turn off the oven and remove the baked cake with the pan
• Allow it to cool
• Turn over the cake on  a stainless steel plate

Enjoy the Gluten-free Carrot cake