Cloudberry Carrot Cake - Gluten-Free Recipe

     My sister and her family are gluten-free so I decided to create a cake that everyone can enjoy.  I chose  to make my cloudberry carrot cake gluten-free.  This cake is delicious and moist because of its ingredients.  I love cloudberry jam in this cake.  It adds moistness, a delicate flavor, and texture from the seeds.  I also like the crushed pineapple for a little tartness.  I do use oat flour in this recipe, so use an oat flour which specifically states that it is gluten-free.  Oats often are grown in the same fields in rotation with wheat, so volunteer wheat plants get harvested along with the oats.  Also cross contamination in milling facilities can be a factor.

     What are cloudberries?  They are delicate orange berries that grow in the northern countries of our planet.  In Norwegian they are called "molter", and enjoy a cult like  following.  Norwegians have their secret cloudberry patches that they pick from year after year.  The berries need very specific growing conditions and a plant takes seven years to develop before it has its first bloom.  Cloudberries, "highland gold",  can be made into preserves and is found in Scandinavian food stores or ordered online.

Gluten-Free* Cloudberry Carrot Cake

(Serves 12)

2 c.  Gluten-Free Oat Flour (Must be Labeled as Gluten-Free)
1/4 c. Gluten-Free Tapioca Flour
3/4 c. Gluten-Free Rice Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1 c. Organic Coconut Palm Sugar
3 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/2 tsp. Ground Cardamom
3/4 tsp. Salt
2 Eggs
1 c. Cloudberry Jam
1/2 c. Olive Oil
3 tsp. Vanilla
1 1/2 c. Crushed Pineapple with juice
2 c. Carrots finely grated

Preheat the oven to 350 degrees Fahrenheit.  Grease 3 8-inch round cake pans.  Cut out 3 parchment circles and place them on the bottom of the pans.  Lightly flour each pan with a little gluten-free oat flour.  In a large mixing bowl, whisk together the gluten-free oat flour, tapioca flour, rice flour, baking soda, baking powder, palm sugar, cinnamon, cloves, cardamom, and salt.  In another bowl mix together the eggs, cloudberry jam. olive oil, vanilla, and pineapple.  At this point make sure the carrots are grated and standing by.  Add the wet ingredients to the dry ingredients and quickly mix by hand just until incorporated.  Quickly fold in the carrots and divide the batter evenly into the pans.  I use a measuring cup to scoop out the batter.  Bake for 30-35 minutes until a cake tester inserted in the middle comes out clean.  Cool in the pans for 10 minutes and un-mold onto a rack.  Remove the parchment and discard.  Cool the cakes completely before frosting.  Make the cream cheese frosting (see recipe below).  Place one cake round on a serving platter (I use a large, flat, metal spatula to assist me in picking up the cake.) and spread one third of the frosting over the top.  Position the second cake round onto the first, and spread another third of the frosting onto the top.  Place the final cake round on the top of the second and spread the last third of the frosting on the top.  Make little peaks in the top layer of frosting by taking a spatula or spoon and gently touching the frosting with the tip.  Lift up with a flick of the wrist and repeat several times over the top of the cake.  Place in the refrigerator for 30-45 minutes uncovered to set the icing.  Gently cover in plastic wrap and store in the refrigerator.  To serve, cut with a thin knife, cutting straight down in a single motion, then draw the knife straight out without lifting it up again.

*Always read labels and ingredient statements, and ensure that products are safe to consume.

Cream Cheese Frosting

8 oz. Gluten-Free Cream Cheese
1/3 cup Goat Butter or Cow Butter
2 T. Cloudberry Jam
16 oz. Gluten-Free Powdered Sugar

Soften the cream cheese and butter.  Cream the butter and cream cheese and add the jam.  Slowly add the sugar, beating  after each addition until a spreading consistency is attained.


  1. Great recipe! Thank you, I featured it on today's recipe roundup :)

  2. This comment has been removed by the author.


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