— starvingchef.com

{heavenly moist carrot cake} [gluten free]

I just wanted to create something really quick and easy after an exhausting long run around Astoria Park. I, usually run 5 miles a day but on the weekends these runs are longer and could take over an hour and half long. Since I didn’t plan to bake I used the ingredients I had in my pantry. This cake came out very moist even without any frosting. It took me not more than 15 minutes to make the batter so I can recommend it to you if an uninvited guest shows up at your house. Enjoy and looking forward to your feedback.



3/4 cups sugar

2 eggs

1 1/4 cups light olive oil

2 cups brown rice flour

1 teaspoons baking soda

2 teaspoons gluten-free baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup chopped nuts

3 cups freshly grated carrots


2oz butter

3 tbs powdered sugar

8oz cream cheese

1 orange zest

Whisk butter with powdered sugar on medium speed for about 3 minutes. Add cream cheese and orange zest. Beat it until it’s a bit fluffy.



Preheat oven to 350° F / 176° C

Use two round 9-inch cake pans, one 9×13 pan,  lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and beat just until smooth. In a separate bowl combine dry ingredients. (brown rice flour, baking soda, baking powder and salt). Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended. Stir in grated carrots and walnuts. Pour the batter into prepared pans. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.