Gluten-free Carrot Cake

Nora made many gluten-free carrot cakes over the years but it has come to a point where she created the ultimate perfect gluten-free carrot cake recipe and I’m excited to share it with you guys today! We also served it at The Gatherists last weekend and it’s needless to say that there was not a single piece left! Also we’ve been shooting this beautiful bed for our dear client and long term collaborator Matri in April and I couldn’t resist to do some analog captures too that I’m happy to share here with you.
Spring is really treating us with the most wonderful and sunshine filled days here in Germany and on a long walk with my little darling Carry I found these gorgeous branches - perfect for this little breakfast in bed scene and I absolutely love the subtile yellow tones. I hope you guys enjoy the recipe - happy baking!

Carrot Cake Recipe

Ingredients for a 24-26cm springform pan

Cake

200g olive oil
150g walnuts
250g carrot, peeled
3 eggs (medium or large)
250g cane sugar
1 pinch of salt
200g gluten-free flour mix
2 tsp baking powder
2 tsp cinnamon

Frosting

250g cream cheese
200g mascarpone
70g powdered sugar

Topping

Walnut halves
20g chopped pistachios

Preheat oven to 180°C (350°F). Line the bottom of the springform pan with baking paper and butter the sides. Finely chop the walnuts and grate the carrot (using the coarser side of the grater). In a mixing bowl, whisk together the eggs, olive oil, raw cane sugar, and salt. Combine the flour, baking powder, and cinnamon, then whisk into the wet ingredients. Fold in the grated carrots and chopped walnuts, then pour the batter into the springform pan and smooth the top. Bake the carrot cake for 45 minutes, then turn off the oven, prop the door open slightly with a wooden spoon, and leave the cake in the oven for another 10 minutes. Let it cool completely on a wire rack. Stir the mascarpone by hand (no mixer!), then stir in the cream cheese, and finally, briefly in the powdered sugar – do not stir too long, otherwise the frosting will be too soft. If necessary, refrigerate to firm up. Spread the frosting thickly over the cooled carrot cake. Decorate the carrot cake with walnut halves and chopped pistachios.