Carrot cake with ricotta icing {sans gluten}

Carrot cake recette

Je ne sais pas si vous avez déjà eu la chance de partir en voyage à New York, ahhhh New York… ses grattes-ciel, sa Statut de la Liberté, ses magasins mais aussi son carrot cake (celui de la Magnolia Bakery étant le plus célèbre, oui vous savez la pâtisserie de Sex and the City). Pour en avoir manger lors de notre voyage, il me reste un certain souvenir gustatif de ce gâteau et c’est ce que j’ai voulu reproduire avec cette recette à la centaine d’ingrédients (ou presque !). Oui, car c’est un peu ça le carrot cake, lots of ingredients that at first glance you would never have put together and a taste result close to orgasm… culinary of course ! For a change from traditional cream cheese frosting, that for my part I do not carry in my heart, not to say hate, I replaced it with a lighter ricotta-based frosting, what, to stay in New York we take a little detour to Little Italy and it’s quite nice !

Anyway if you still follow me, little bonus, Here I give you a gluten-free carrot cake recipe., because I think of the intolerant among you who sometimes have to drool over cakes without being able to touch them. And for those who are not celiac, you can either replace the rice flour with wheat flour or try the recipe as is, so much we can change a little it doesn't hurt ~~to a fly~~ to our stomach.

Carrot cake sans gluten

Carrot cake

Carrot cake with ricotta icing {sans gluten}

2016-04-21 15:23:45

Pour 1 big or 10 small

To print

Ingredients

200 g rice flour
60 g of cornstarch
150 g whole sugar
3 eggs
160 g of carrots
225 g of pineapple in syrup
15 cl neutral vegetable oil
100 g walnuts
60 g grated coconut
The zest of 1/2 organic orange
1 teaspoon of cinnamon
1/2 baking powder
1 pinch of salt
FOR THE GLAZE
250 g the ricotta
15 whipping cream
80 g icing sugar
1 pinch of vanilla powder

Preparation

Preheat the oven to 170°.
Mix together the dry ingredients which are the flour, starch, crushed nuts, the coconut, orange zest, cinnamon and salt.
Grate the carrots and add them to the mixture.
Then beat the eggs with the sugar then add the oil.
Pour the mixture over the dry ingredients.
Finally add the pineapple to the syrup cut into cubes with a little of its juice and mix
Pour the mixture into a layer cake mold or non-stick muffin tin and bake. 1 hour for the big one and 30 minutes for the little ones.
For the icing, whip the whipping cream, icing sugar and vanilla to make whipped cream, add the ricotta and continue beating 30 seconds.
Reserve in the fridge and frost the carrot cake at the last minute.

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