For now, this has become a fast favourite among myself and my housemates for a tasty revision reward! One of my friends who had been put off by a bad gluten free cake experience (shop bought not one of mine) even checked with that it was definitely gluten free. As if I’m nice enough to bake a cake I can’t eat!
So this cake is dairy free (but not egg free) except for the topping, so it’s easily altered for our dairy free friends!
175ml vegetable oil
175g light brown sugar
175g gluten free flour
1 tsp baking powder
2 carrots, peeled and then grated.
1tsp bicarbonate of soda
75g walnuts, bashed up (keep a few whole for decoration)
First, weigh out your butter for the topping, and leave it on the side to warm up! Next, preheat the oven to 180°C.
Whisk your three eggs until pale and fluffy. Add the sugar and whisk to combine. This should thicken up a little. Add the oil and whisk to combine. Add your flour (sieved) and the baking powder and bicarbonate of soda. Finally, add in your crushed up walnuts and grated carrots.
Pour your mixture into two well greased sandwich tins and bake for around 30 minutes until a skewer inserted into the cake comes out clean.
Leave them to cool in the tin for 5 minutes and then gently tip onto a wire cooling rack until completely cool.
Meanwhile, make the delicious frosting.
My favourite topping for carrot cake is cream cheese frosting, and this one is even more indulgent than usual!
40g butter (needs to be at room temperature)
220g Icing sugar
1tsp of vanilla extract
Use a fork to shmush the butter and marscapone together. carefully fold in a small amount of icing sugar at a time to make sure it doesn’t go EVERYWHERE! Finally add in the vanilla extract and stir well. Slather this all over the first layer of cake, put the second on top and cover it again. Then add a few walnuts on top for decoration.