A deliciously moist and fluffy gluten-free carrot cake, topped with a tangy cream cheese frosting and crunchy walnuts. This recipe is a family favourite, and the perfect cake for any occasion.
PREP TIME : 20 minutes
COOK TIME : 20-25 minutes
SERVES : 8 people
INGREDIENTS
1 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup canola/vegetable oil
1 tablespoon vanilla extract
3 eggs (room temperature)
2 cups gluten-free plain flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup buttermilk
1/2 cup pureed carrot (I often substitute for pureed apple or pineapple)
2-3 cups grated carrot
1/2 cup desiccated coconut
Frosting:
500 grams cream cheese (room temperature)
4 tablespoons unsalted butter (room temperature)
1 teaspoon vanilla extract
2 cups icing sugar (add more to thicken mixture)
1 cup walnuts (chopped)
METHOD
Preheat the oven to 180° Celsius.
Line two cake pans (20 centimetres in diameter) with baking paper. Set aside.
In an electric mixer, cream together sugars, oil, vanilla extract and eggs.
In a seperate mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
With the electric mixer on low, gradually alternate between adding the dry ingredients and the buttermilk, to the wet ingredients, until just combined. Be careful not to over mix the batter.
Carefully fold the pureed and grated carrot, and desiccated coconut, into the batter.
Pour the batter evenly into the prepared pans.
Bake for 20-25 minutes, or until skewer can be removed cleanly from the cake. Be careful not to over bake.
Set the cakes aside to cool.
To prepare the frosting, cream together the cream cheese, butter and vanilla extract in an electric mixer.
Gradually add in the icing sugar, and beat until smooth.
Frosting can be applied to the cakes once they are completely cool. Top with chopped walnuts to serve.
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