My 2 layer gluten & dairy free carrot cake is sandwiched together with a dairy free buttercream and filled with warm spices, walnuts and raisins. It’s the perfect cake to have with a cup of tea or coffee and tastes delicious! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.
Why do you use vegetable oil instead of butter in the cake mix?
In this particular recipe, using vegetable oil instead of butter helps the cake to last longer and provides a lovely moist texture. If you don’t have vegetable oil you could also use sunflower oil.
How long will this cake last?
It will last in an airtight container for around 5 days.
1/4teaspoonxanthan gum (omit if your flour blend already contains this)
1teaspoonbicarbonate of soda
225glight brown sugar
50gwalnuts (finely chopped)
For the buttercream/topping
160gdairy free butter block
1tablespoondairy free milk
Handful of walnuts or carrot decorations for topping
Make the cake
Preheat your oven to 180°C and line two 8" round springform cake tins with baking paper.
In a large bowl, mix plain flour, xanthan gum, baking powder, bicarbonate of soda, salt, cinnamon, ginger and mixed spice. Add light brown sugar, raisins, walnuts, and carrot and mix until combined.
In a medium bowl, whisk eggs, vegetable oil, and vanilla extract, then add the wet ingredients to the dry mixture. Stir until fully combined.
Divide the mixture equally between the 2 prepared cake tins and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Let cool for 1 hour.
Make the buttercream and assemble
In a medium bowl, beat the butter with an electric mixer on a medium speed until soft. Gradually add icing sugar, continuing to beat for up to 5 minutes until combined and creamy. Add vanilla and dairy free milk and whisk again.
Sandwich the cakes together with buttercream and spread a layer on top. Decorate as you please and store in an airtight container for up to 5 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice