This is a recipe for my favorite carrot cake made with a food processor. My favorite point is to add tea leaves. This time I used an Earl Gray tea bag. I love carrot cake though. Actually, I’m not fan of the taste of carrots themselves. So I added some tea leaves along with cinnamon to make the cake more fragrant.
When it comes to carrot cake, cream cheese frosting is must-topping. My recipe of cream cheese frosting is also easy to make. It’s just a mixture of 3 ingredients: cream cheese, confectioner’s sugar and a bit of lemon juice. I think that the sourness of the cream cheese frosting goes very well with this cake.
I have to say that it’s much delicious to eat this cake chilled in the fridge overnight than to eat it the day it’s baked. And this cake is not affected by the type of flour. So you can substitute gluten-free flour with all-purpose flour or plain flour.
- 200g carrot
- 100g sugar
- 100g vegetable oil
- 2 eggs
- 150g gluten free flour – I used rice flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tea bag – I recommend Earl Gray
- 30g raisins
- 30g chopped nuts of your choice
Cream cheese frosting
- 200g cream cheese (room temperature)
- 50g confectioner’s sugar
- 1 tsp of lemon juice
I used 2 cake loaf pans.
Size: 18 x 9 x 6cm (7 x 3.5 x 2 inches).
Preheat the oven to 180°C(356°F) and line a loaf pan with parchment sheet.
Add roughly chopped carrot, sugar, oil and eggs in a food processor. Then process until smooth.
In a large bowl, whisk flour, baking powder, ground cinnamon and tea leaves until well blended.
Pour the carrot mixture into the large bowl and gently mix until combined with a rubber spatula. Then stir in raisins and nuts.
Pour the mixture into the cake pan, and bake for 35 minutes in the middle of the oven until a toothpick inserted in the center comes out clean.
Making cream cheese frosting
Mix cream cheese, confectioner’s sugar and lemon juice with a rubber spatula.
When the baked cake become room temperature, top with the cream cheese frosting.
Put it into the fridge and enjoy when it’s chilled!