I recently posted on my Instagram Stories some photos of a gluten-free carrot cake I had baked and so many of my lovely followers asked me for the recipe. So here it is, my Gluten-Free Carrot Cake recipe.
As a little treat I have also included a recipe for the Vanilla Mascarpone Buttercream I used to fill and cover this cake, you are welcome!
If you want a carrot cake that isn’t gluten-free I already have a recipe on my blog for my simple carrot cake which you can check out here.
Preheat fan oven to 160 degrees
Grease and line two 8 inch round cake tins with grease-proof parchment paper
In a large bowl add the sugar and pour in the coconut oil and whisk together
Then in stages add the beaten egg slowly to the sugar mixture and whisk lightly to combine
Add the grated carrots and the sultanas and mix well
In a separate bowl add all the dry ingredients together with a wooden spoon (nutmeg, cinnamon, bicarbonate of soda, baking powder and flour)
Using a wooden spoon mix the dry ingredients into the wet ingredients bowl in 3 stages and in between pour the orange juice in to help the mixture combine
Once the mixture is all mixed together pour it into the cake tins, roughly an even amount into each
Using the back of the wooden spoon level out the mixture so that it covers the whole base of the tin
Bake in the middle of the oven for around 18 minutes, you can check the cake is baked through using a cocktail stick and if the sick comes out clear it is done, if not then leave for 2 minutes and check again
Once the sponges are out of the oven leave to cool for 15 minutes in its tin before transferring them to a cooling rack to cool completely. Then stick it in the fridge for 20 -30 minutes to firm up slightly ready for the filling (this stops the sponge from falling apart when you start spread the buttercream)
If you are going to make a filling now is the time to do it. I recommend a Vanilla Mascapone Buttercream. See my recipes for my own recipe.
Below is my recipe for a Vanilla Mascarpone Buttercream
As you can see from my photos I also whipped up an orange and green buttercream to pipe some carrots on top, so feel free to decorate your cake with ready made cake decorations or even some walnuts would look nice.
Easy & light Vanilla Mascarpone Buttercream
In a bowl soften the mascarpone and butter together
Pour half of the icing sugar into the cream mixture and using an electric hand whisk or hand held which mix together
Add the almond milk and the vanilla extract and mix again
Pour in the rest of the icing sugar and whisk until you get a smooth and cream consistency that holds it shape
Using a palette knife use a small amount of the buttercream to crumb coat the top of one of the sponges, then continue to add half the buttercream and place the second sponge on top to form your cake
Again using a palette knife, crumb coat the top of the cake and then add the rest of the buttercream, smoothing as you go to create an even surface and tidy edges (this doesn’t have to be perfect so don’t fret about it looking flat)
Decorate with sugarpaste or royal icing patterns to finish the design of your cake once the buttercream has set (you can put it in the fridge for 15 minutes to set)
So there you have it, my Gluten-Free Carrot Cake with Vanilla Mascarpone Buttercream recipe.
I am a massive fan of the Lucy Bee organic and fair trade products and always use her coconut oil and ground cinnamon, so check out her site for stockist or order direct from www.lucybee.com (I am in no way affiliated with this brand, like I said I’m a fan of her products)
If you give this a go please let me know so I can share your photos and of course let me know if you liked it.