My gluten and dairy free carrot cake recipe

Carrot cake is one of my favourite types of cake and I have never understood how putting vegetables in a cake can taste so good?! Anyhow, I did a poll over on my Instagram page to see which cake I should make and post a recipe for next and carrot cake got the most votes, so here we go! This is my gluten and dairy free, 3 tiered carrot cake recipe which isn’t the neatest of cakes I’ve ever made but, if I do say so myself, is delicious!

Scroll down for the recipe.

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You will need: 

For the cake:

250g gluten free self raising flour

1 tsp bicarbonate of soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp mixed spice

4 eggs

180g light brown sugar

180g sunflower oil

200g grated carrot

80g chopped walnuts + extra for decorating the cake

80g sultanas

For the topping:

100g dairy free butter

150g icing sugar

1 tsp vanilla extract

walnuts and pumpkin seeds for decoration

In terms of equipment, you will need:

3 small sandwich cake tins

An electric whisk

Baking paper

Dairy free butter (For greasing the trays)

Method:

  1. Pre heat your oven to 180 °C. Grease and line your 3 small sandwich cake tins with dairy free butter and baking paper.
  2. In a large mixing bowl, combine your self raising flour, bicarbonate of soda, cinnamon, nutmeg and mixed spice. Put to one side.
  3. In a separate bowl, whisk together your eggs. Add your sunflower oil and light brown sugar and mix until smooth. Pour the wet batter into the dry batter and mix well until fully combined.
  4. Add your grated carrots, sultanas and walnuts and fold into the mixture.
  5. Pour the mixture equally into the 3 small cake tins. Cook in the oven for around 30-40 minutes or until a spatula comes out of the mixture clean.
  6. Leave the 3 cakes to cool on a wire wrack.
  7. Once cooled, make your butter cream icing by combining your dairy free butter, icing sugar and vanilla extract by using an electric whisk to make a creamy butter icing consistency.
  8. Sandwich the 3 layers together using the butter cream and smooth a layer on the top of the cake.
  9. Decorate with walnuts and pumpkin seeds (or any other nuts of your choice.

I really hope you enjoy this recipe and if you do make it, don’t forget to tag me in any photos on social media! Also, if you have any other requests for gluten and dairy free cakes, leave me a comment.

Alice x

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1 Comment

  1. January 21, 2018 / 5:41 pm

    I dont think i would miss the gluten with this! By the way, I’m hosting a blog party! Its a great way to make your blog more public and meet many others. Check it out if you have time!

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