Gluten-free carrot and galangal cake

Name: Gluten-free carrot and galangal cake
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 10
Ingredients: 3 large carrots (about 400g), peeled, halved, cut into 3cm pieces; 150g unsalted butter, chopped, softened; 1/3 cup (75g) caster sugar; 1/3 firmly packed cup (75g) dark brown sugar; 1 tsp vanilla bean paste or extract; 3 eggs; 1 cup (120g) coconut flour; 1 cup (200g) rice flour; 2 1/2 tsp bicarbonate of soda; 1 tsp each ground cinnamon and mixed spice; 1/2 tsp freshly grated nutmeg; 1/2 cup (85g) pitted dates, chopped; 1/2 cup (70g) pecans, chopped; 1 tbs finely grated galangal; 1 tsp ground ginger; 2 tbs icing sugar; Creme fraiche and maple syrup, to serve

2 ratings

20m

1h 40m

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by Shannon Bennett

Chef

Oct 29, 2015

Gluten-free baking never tasted so good! What is Shannon Bennett's secret? He adds freshly grated galangal to his carrot loaf.

3 large carrots (about 400g), peeled, halved, cut into 3cm pieces
150g unsalted butter, chopped, softened
1/3 cup (75g) caster sugar
1/3 firmly packed cup (75g) dark brown sugar
1 tsp vanilla bean paste or extract
3 eggs
1 cup (120g) coconut flour
1 cup (200g) rice flour
2 1/2 tsp bicarbonate of soda
1 tsp each ground cinnamon and mixed spice
1/2 tsp freshly grated nutmeg
1/2 cup (85g) pitted dates, chopped
1/2 cup (70g) pecans, chopped
1 tbs finely grated galangal
1 tsp ground ginger
2 tbs icing sugar
Creme fraiche and maple syrup, to serve

Method

1.

Preheat oven to 175°C. Grease and line a 1.5L loaf pan with baking paper. Place the carrot in a steamer set over a saucepan of simmering water. Steam for 40 minutes or until very soft, then mash to a chunky puree and set aside to cool completely.
2.

Place butter, caster and brown sugars, and vanilla in a large bowl. Using an electric mixer, beat until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Stir through carrot puree, then fold in remaining ingredients except ground ginger and icing sugar.
3.

Pour into prepared pan and bake for 50-60 minutes until a skewer inserted into centre comes out clean. Cool cake completely in pan, then invert.
4.

Dust cake with ground ginger and icing sugar. Slice and serve with creme fraiche and maple syrup.