Jinny's Cakes

View Original

Gluten and Dairy free Carrot Cake Recipe

Jinny's Cakes

Gluten and Dairy Free Carrot Cake Recipe

Gluten & Dairy Free Carrot Cake

Ingredients

 For 3x8in Cake Tins

350g Gluten Free Self Raising Flour ( I used Doves) or Plain GF Flour + 1 tsp Baking Powder

2 tsp Bicarbonate of Soda

1 tsp Nutmeg

2 tsp Cinnamon 

200g Light Brown Sugar

150g Caster Sugar

1 tbsp Treacle

7 Large Eggs

350 ml Oil

2 tsp Vanilla Extract

350g Grated Carrot

Method

  1. Preheat your oven to 170C/150C Fan/Gas 3  and line 3 x 8inch tins

  2. Using the paddle attachment with your stand mixer, add all the dry ingredients together ( flour, bicarbonate of soda, cinnamon, nutmeg & sugars), give these a good whip up with a spatula.

  3. In a separate bowl mix together the oil, treacle, eggs and vanilla to the bowl. 

  4. With the mixer on low, slowly add the wet ingredients into the dry mix until the batter is fully incorporated.

  5. Now add in the Carrot and give it another mix.

  6. Ensure you leave the mixture for 30 minutes in the bowl to rest, so it can absorb the liquid. This is vital so that the sponge cake isn't sandy and gritty.

  7. Once the 30 minutes has passed give the batter a final whip up on a low speed, there maybe a small film across the top and this needs to be mixed in.

  8. Split the mixture equally between the 3 lined tins, give each one a little shake to level them out. Bake for 30 minutes.

  9. When the cakes are cooked, let them cool slightly in the tin then turn them out upside down to flatten the tops.

Buttercream 

Ingredients

375g Vegan Block Butter

750g Icing Sugar

225g Vegan Cream Cheese (I used coconut based)

2 tbsp Meringue Powder

2 tsp Vanilla Extract

Method

  1. Using the whisk attachment on your stand mixer, add the butter and cream cheese to the bowl. Whip this up for 5- 10 minutes on medium to high speed, stopping every 2 minutes to scrape down the bowl. The butter should have reduced in colour and be fluffy.

  2. Add the icing sugar* in two stages, whip each amount on low, adding in the next as soon as it has all fully combined. Add the Vanilla at the same time as the second batch of icing sugar.

  3. Pop in the meringue powder and whip up the whole mix for around 5 mins on medium. The meringue powder stabilises the buttercream.

  4. Using either the paddle attachment or a spatula, give the buttercream a mix up to get rid of any air bubbles.

*Put a tea towel over the mixer when adding the icing sugar to stop any spillage*