Gluten Free Carrot Cake
230ml Vegetable oil
100g Coconut Alpro yogurt
4 Large eggs
1 1/2 tsp Vanilla extract
Zest of 1 orange
265g GF Self-raising flour
335g Light muscovado sugar
3 tsp Ground cinnamon
1 tsp Ground ginger
300g Grated carrot
100g Chopped walnuts (optional)
100g Chopped glacier cherries (optional)
Ingredients for the icing:
150g Salted butter (softened)
500g Icing sugar
125g cream cheese
Juice of half a lemon
To start heat the oven to 160C fan/ gas 4 and line the base of 3 20cm sandwich cake tins. Whisk the oil, coconut yogurt, eggs, vanilla extract and zest in a bowl. Mix the GF flour, sugar, cinnamon, ginger, carrots, sultanas, walnuts and cherries in a separate bowl. Now pour the wet ingredients into the dry ingredients and mix well, and divide the mixture between the cake tins.
Bake in for 25-30 mins, check with a skewer in the center of the cake if the skewer does not come out clean cook for a further 5 mins and check again. Once cooked take out of the oven and leave to cool.
Whilst you are waiting for the cake to cool you can make the icing. Place the icing sugar and softened butter into the mixer and beat the butter and sugar until smooth. Once smooth keep the mixer going and add the cream cheese and lemon juice keep mixing until the icing is smooth and resembles butter icing.
Now it is time to decorate the cake. Place some of the icing between each layer and the decorate the top of the cake for extra decadence spread a small amount of caramel in each layer.
Enjoy with friends with a nice cup of tea.
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