Carrot Cake with Maple Cream Cheese Frosting
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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1 teaspoon unsalted butter
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1¼ cups grated carrots
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3 large eggs
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6 tablespoons sugar
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½ cup sunflower oil
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½ cup oat flour
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½ cup sweet rice flour
Tools
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stand mixer
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strainer
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parchment paper
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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square baking pan
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offset spatula
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cooling rack
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June Oven
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toothpick
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Line or grease the baking pan
Line a square baking pan with 2 crisscrossing pieces of parchment paper, leaving an overhang on each side. Alternatively, grease the pan with 1 teaspoon unsalted butter.
square baking pan
parchment paper
1 teaspoon unsalted butter
Combine the wet ingredients
In a large bowl, stir together the grated carrots, eggs, sugar and oil until combined.
large bowl
1¼ cups grated carrots
3 large eggs
6 tablespoons sugar
½ cup sunflower oil
spatula
measuring cups
measuring spoons
Combine the dry ingredients
Place a medium-mesh strainer or sifter over the bowl and add the oat flour, sweet rice flour, millet flour, tapioca flour, baking powder, baking soda, salt, ground cinnamon and ginger to the strainer. Sift the dry ingredients into the wet ingredients.
½ cup oat flour
½ cup sweet rice flour
6 tablespoons millet flour
2 tablespoons tapioca flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
strainer
Stir in dry ingredients and walnuts
Stir in the dry ingredients until combined. Stir in the walnuts.
½ cup walnuts
Fill the pan
Scrape the batter into the prepared pan and smooth into an even layer.
Bake the cake
Transfer the pan to the middle shelf of the June Oven. Bake the cake 25 minutes, until a toothpick inserted into the center comes out clean. June will notify you when the cake is ready. If necessary, follow directions on your June Oven to continue cooking.
toothpick
Cool the cake
Remove the cake from the June Oven and let cool 20 minutes in the pan. Lift the cake out of the pan by the overhang or carefully turn the cake out onto a serving board to cool completely.
cooling rack
chopping board
Start the frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter and powdered sugar and mix on medium speed until smooth, 2 to 3 minutes.
6 ounces cream cheese
2 tablespoons unsalted butter
10 tablespoons powdered sugar
stand mixer
Finish the frosting
Add the maple syrup, lemon juice and salt and mix on medium-high speed until light and fluffy, 2 to 3 minutes longer.
1 tablespoon maple syrup
1 teaspoon lemon juice
⅛ teaspoon salt
Frost and finish the cake
Spread the cream cheese frosting over the cooled cake and sprinkle with toasted walnuts and a drizzle of maple syrup.
¼ cup walnuts
2 tablespoons maple syrup
offset spatula
Serve
Cut into squares and serve.
knife
