How to make
Heat the oven to 350°F (175°C) and prepare the mold for baking the cake layers.
Line the bottom with baking paper. Grease the bottom and sides with additional butter.
In a bowl, combine all the dry ingredients except the walnuts and mix well.
In a separate smaller bowl, combine all the wet ingredients except the carrots, then add to the dry, by making a well in the middle for easier mixing.
Mix well using a spatula.
Finally, add the carrots and walnuts and mix again.
Pour the carrot cake mixture into the baking pan. Bake for about 20 minutes.
Leave the finished cake to cool completely in a cool place.
In a bowl, whip the cream, until a fluffy mixture is obtained.
Add the cream cheese and sugar and beat the cake cream again.
Spread the cake layers with the cream and decorate the gluten-free carrot cake according to your taste.
