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Absolutely delicious! Rice Flour Carrot Cake

4.9

(12 reviews)

Time

approx. 90mins

Here’s a gluten-free carrot cake made with rice flour, without cake flour or butter! Raisins and walnuts in the batter add a delightful texture.

  • Calories

    2104kcal

  • Carbs

    196.1g

  • Fat

    130.3g

  • Protein

    37.6g

  • Net Carbs

    187.8g

  • Sodium

    1139.7mg

* per whole recipe

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ Makes one 15 cm round cake (removable-bottom pan) ]

  • grated carrot100 g
  • pasteurized egg2
  • light brown sugar50 g
  • salta pinch
  • rice bran oil60 ml
  • roasted walnuts30 g
  • raisins30 g

☆ Dry ingredients

  • rice flour100 g
  • almond flour20 g
  • baking powder1 teaspoon
  • ground cinnamon½ teaspoon

★ Frosting

  • cream cheese100 g
  • powdered sugar20 g
  • lemon juice1 teaspoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Preparation: Line the pan with parchment paper. Bring the cream cheese to room temperature. Preheat the oven to 350°F (180°C).

2

Roughly chop the walnuts.

3

Crack the eggs into a bowl and mix. Add the light brown sugar and salt, and mix again. Add the rice bran oil and grated carrot, and mix well.

4

Sift in the ingredients marked ☆, then gently fold with a rubber spatula until no dry flour remains. Add the walnuts and raisins, and fold gently to combine.

Note:

Be sure to use rice flour labeled for cooking, not glutinous (sweet) rice flour.

5

Pour the batter into the lined pan and smooth the surface. Drop the pan onto the counter from about 2 inches (5 cm) a few times to release air bubbles. Place it on a baking sheet and bake in the preheated 350°F (180°C) oven for 30 to 40 minutes. Let it cool.

6

Put the cream cheese in a bowl and mix with a rubber spatula until softened. Add the powdered sugar and lemon juice, and mix further.

Note:

This makes the frosting.

7

Spread the frosting over the top of the carrot cake.