Gluten Free Carrot Ring Cake, also lactose free.
I haven’t been posting anything gluten free for a while. And I thought that my Instagram feed needed some more “orange” besides my pumpkin cakes.
I opted for carrots also because they have that “healthy” feeling.
I used jam both for the inside and the top. I don’t like dry cakes and this type of cake can easily be dry. At the supermarket I found this mixed jam: apricot, pumpkin, mango and carrot. Perfect, I thought. But the apricot turned out to be prevailing among the other flavors.
A carrot jam would be perfect, but any type of jam can be used.
The result is very enjoyable: a soft and moist cake, ideal for breakfast or tea time.
And after a slice I can even see better. No, that’s not true 😀
A mention on the translation. In Italy we often make this kind of cakes with the hole in the center. And we have been making them way before the bundt cake became popular. But how do I translate this from Italian?
Donut doesn’t sound right, as it makes me think of the small donut and Homer Simpson.
Bundt is not correct as the shape (and pan) is totally different.
I found “ring cake” or “ring shape cake”. It sounds odd but I will go with it.
If you have any idea you are more than welcome to leave a comment.
Gluten Free Carrot Ring Cake
- 200 g carrots 7 oz
- 100 g sunflower oil 3.5 oz
- 50 g almond milk unsweetened 1.8 oz
- 90 g almond peeled 3.2 oz
- 3 eggs
- 150 g sugar 5.3 oz
- grated lemon zest ½ lemon
- pinch of salt
- baking powder one bag approx 16g / 0.5 oz
- 200 g 7 oz gluten free flour + flour for dusting the pan
- 250 g jam to taste approx 8.8 oz
- almond petals to garnish
- Grease and flour (using the gluten free flour) the ring cake pan.
- Grind the almonds and set aside.
- Wash the carrots and blend them in the mixer. Add the sunflower oil and almond milk*. Mix well.
- Add 80g (2.8 oz) of the ground almonds together with the grated lemon zest. Combine all the ingredients.
- Preheat the oven at 180° C (355° F).
- In a large bowl whisk the eggs with the sugar and a pinch of salt.
- Add the carrot/almond mixture and combine.
- Sift together the flour and baking powder together. Add them to the rest of the ingredients and blend.
- Pour the mixture in the prepared pan.
- Bake at 180° C (355° F) for 30-35 minutes.
- Let the cake cool off completely before add the jam.
- Cut the Carrot Ring Cake horizontally using a long knife, and carefully remove the top. Spread the jam of choice and close the cake again.
- Spread some more jam on top and garnish with almond petals.