Carrot Cake

Carrot Cake

Ingredients

Dry ingredients

  • 120 gms gluten-free flour (I use 2/3 Dove’s Farm and 1/3 almond flour)
  • 80 gms sugar (golden caster or light soft brown)
  • cinnamon, nutmeg, mace – 1/2 tsp each roughly
  • 40 gms sultanas
  • 70 gms grated carrot
  • orange zest

Wet ingredients

  • 60 ml cooking oil
  • 25 ml coconut yogurt
  • 1 egg
  • 1/2 tsp vanilla

Icing

  • 40 gms vegan cream cheese
  • 60 gms dairy-free butter
  • 100gms and more icing sugar (enough to make the icing stiff and shape-holding)

Instructions

  1. Mix dry ingredients together.
  2. Beat wet ingredients together in large bowl until doubled in volume and aerated.
  3. Fold dry ingredients into wet ingredients thoroughly.
  4. Spoon into muffin papers for cupcakes (makes about 6) – or 1 sandwich tin.
  5. Bake for 15-20 minutes at 170 Fan

Icing

  1. Allow cream cheese and butter to come to room temperature.
  2. Beat thoroughly until creamy and smooth.
  3. Add icing sugar and keep mixing thoroughly until it holds its shape (add more sugar as needed).
  4. Chill in the fridge to thicken some more.
  5. Cool cakes completely before icing them.

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