Lighter-than-Air Carrot Cake

For everyone who met me at my stall in 'As Nature Intended' today, thank you so much for being there and for all the stories and chats!
So many of you asked me for the recipe to my GF/DF/YF/SYF/NF Carrot Cake.
Well, here it is!
This is definitely an event favourite, and it's very light in texture and full of taste.

This recipe makes for two medium sized cakes.


2.5 cups gluten-free all-purpose flour blend (plus extra for dusting the pans - I use baking paper so I cut down on having to dust the pans).
1 Tablespoon ground cinnamon
2 1/2 teaspoon GF baking powder
1 teaspoon Himalayan salt
1/2 teaspoon ground nutmeg
pinch of ground cloves
pinch of ground ginger
450/500g of carrots
1 1/2 cups unrefined cane sugar
4 free-range eggs 
[ or for the vegan version 4 flax eggs (click here for Flax Eggs recipe) ]
3/4 cup vegetable oil

How to Cook It:
Hand whisk the flour, cinnamon, nutmeg, baking powder, salt, cloves and ginger together until nicely blended.

Peel and shred the carrots in a food processor (if you don't have one, peel the carrots really finely and then add to a hand-operated food chopper) until extremely fine.

To the flour mixture, add the eggs and oil and mix (either with a whisk or with a blender) until smooth.
Then add the carrots, and hand mix them in (don't blend this last step!)

Now you are ready to pour everything into the 2 medium sized cake pans and cook in the pre-heated oven for 180 degrees. 

I usually cook mine for 30-45mins. After 30 minutes I would advise you to take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes out clean and 'not sticky' then the cake should be ready.

Enjoy! xx

If you want to add GF/DF/SYF/YS/Vegan icing to your Carrot Cake:

8 cups of caster sugar
1 1/2 cups vegan butter
3tbsp of almond milk
1tbsp apple cider vinegar
2tsp vanilla extract
1tsp lemon juice
pinch of salt

How to Make It:

Add all the ingredients in a mixing bowl and hand mix until smooth. If the mixture is too thick, add a tiny bit of almond milk at a time and see when you get the desired texture. 

Note: If you don't apply it to the cake straightaway, it will harden and set in the bowl. Usually it's enough to stir it a bit and it soften again right away - don't panic!

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