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Carrot cake
Prep Time
10 mins
Cook Time
40 mins
 

(Gluten-free, dairy-free)

Servings: 12
Ingredients
For the cake
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 250 g carrots finely grated
  • 1/2 cup oil 125mL
  • 1 1/2 cups plain gluten-free flour 185g
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tbs ground mixed spice
  • 30 g almonds chopped
For the icing
  • 125 g dairy-free cream cheese
  • 60 g unsalted dairy-free shortening
  • 1 tsp vanilla
  • 1 cup icing sugar 125g
  • Chopped nuts for decoration.
Instructions
  1. Preheat oven to 180C/350F. Grease a 20cm cake tin and line with baking paper.
  2. In a mixing bowl, whisk together the eggs and sugar until thick and creamy. Stir in the vanilla, carrots and oil.
  3. Sift the flour, baking soda, baking powder and mixed spice over the mixture and fold in gently. Stir in the nuts.
  4. Spoon mixture into the prepared cake tin. Bake for 40-45 mins or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cook in the tin.
  5. For the icing, beat the cream cheese until smooth. Add the butter, vanilla and icing sugar; beat until smooth.
  6. When the cake is cold, turn out and remove the paper. Put on a serving plate and spread the icing over the top. Options are to also sprinkle with more nuts.
Recipe Notes

To make this gluten-free:
Substitute the 1 1/2 cups of flour with 1C rice flour, 5 tbs potato starch, 3 tbs tapioca starch and 3/4 tsp xanthan gum.