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Bake Again

Gluten-free carrot cake

Quantity relative to the base recipe: ×1

Tested

This exact version has been baked successfully.

Active time
30 min
Yield
1 cake
Difficulty
Medium

Preheat the oven to 200°C with top and bottom heat before starting.

Flour
Schär Mix B Bread

Ingredients

Carrot cake

  • Carrots
    200 g
  • Neutral oil
    100 ml
  • Eggs
    3 pcs
  • Sugar
    100 g5 tbsp
  • Schär Mix B Bread flour
    170 g8.5 tbsp
  • Baking powder
    5 g1 tsp
  • Salt
    1.5 g0.25 tsp
  • Walnuts or pecans
    100 g
  • Raisins
    80 g
  • Butter for the pan
    As needed
  • Cinnamon for the pan
    As needed

Method

  1. 1

    Prepare the raisins and nuts

    Cover the raisins with water and soak for 5 minutes. Meanwhile, chop the nuts into small pieces and move on to the carrots.

  2. 2

    Blend the carrots with oil

    Grate the carrots, add the oil and blend together.

  3. 3

    Whip the eggs and sugar

    Beat the eggs and sugar with a mixer.

  4. 4

    Mix the batter

    Mix the flour, baking powder and salt into the carrot mixture. Stir in one third of the egg foam. Fold in the rest in two additions with a spatula, stopping as soon as no pale streaks remain.

  5. 5

    Fold in the raisins and nuts

    Drain the raisins without drying them. Add the raisins and nuts to the batter and fold gently with a spatula until evenly distributed.

  6. 6

    Bake the cake

    Line the base of a tall tin with baking parchment. Butter the sides and dust with cinnamon. Add the batter. Bake in the preheated oven at 200°C with top and bottom heat for 35–40 minutes.