Gluten Free Carrot Cake (Dairy Free)
A simple and elegant gluten free carrot cake with a dairy free cream cheese frosting, sprinkled with crunchy walnuts.
Servings: 12 Slices
Equipment
Ingredients
For the cake
- 250 ml sunflower oil
- 4 large eggs
- 225 g light muscovado sugar
- 200 g carrots coarsely grated
- 300 g gluten free plain white flour I used Dove's Farm Freee
- 2 tsp baking powder
- 1 tsp allspice
- 1 tsp ground ginger
- 1 tsp cinnamon
- 80 g walnuts chopped or ground into chunks in a pestle and mortar
For the frosting
- 220 g dairy free cream cheese I used a combination of Violife and Sainsbury's
- 50 g dairy free spread I used Flora
- 55 g icing sugar
- 1 tsp vanilla extract
For topping
- 25 g chopped walnuts
Instructions
- First make the cake. Preheat the oven to 180'C/ Fan 160'C/ Gas Mark 4 and grease and line two 20cm diameter round baking tins.
- Add the sugar, eggs and oil into a large mixing bowl and mix using an electric whisk until combined, and the mixture has thickened slightly.
- Fold in the grated carrot gently using a spatula. The add the flour, baking powder, spices and walnuts to the mix and stir well until combined.
- Pour the batter evenly between the two tins and place in the centre of the oven. Cook for around 30-35 minutes until the cakes are nicely risen and a golden-brown colour. Remove and cool on wire racks (wait until the cakes have cooled for around 20 minutes at least, before removing carefully from the tins).
- Meanwhile, make the frosting. Add all of the ingredients for the frosting into a large bowl and mix with an electric whisk until blended and smooth. Place in the fridge for 30-60 minutes to chill before decorating the cake.
- Pour half of the frosting onto one of the cakes (you may need to trim the cake a little if it has risen slightly, so it sits flat). Spread evenly and then place the second cake on top.
- Pour the rest of the frosting onto the cake and smooth all over the top and sides with a spatula. Once finished, pour the chopped walnuts over the top to finish.
Video
Notes
- Best kept in the fridge to allow the icing to stay firm. Cool in the fridge for 20 mins/half hour before serving - if you can resist that long!
- For non-dairy-free option, use full fat cream cheese and unsalted butter for the cream cheese frosting.
- Switch the walnuts for pecans if you prefer.
Nutrition
Serving: 1Servings | Calories: 526kcal | Carbohydrates: 47g | Protein: 10g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Cholesterol: 91mg | Sodium: 179mg | Fiber: 2g | Sugar: 25g
