Gluten & Dairy Free Carrot Cake
I find that carrot cakes are the bridge between cakes and salad. Well, not really, but a girl can dream. I love carrot cakes, but over the years I’ve struggled to find a good dairy and gluten-free version. It has taken some time, but I reckon that this is just as good, if not better than traditional versions. It takes around an hour and a half to make and serves eight. I will admit that when I last made this it was consumed in a day by just five of us.
Preheat the oven to 180C
You will need:
250g of brown sugar (I like to use coconut sugar)
140g of coconut oil
3 medium eggs
11/4 Tsp of cinnamon
1/4 Tsp of nutmeg
A pinch of salt
1/2 Tsp of both baking powder and bicarbonate of soda
180g of gluten-free flour (I like Doves Farm)
100g of walnut halves (I like to then crush them further)
200g of grated carrot (around four carrots)
125g of vegan cream cheese (or, Coconut Yoghurt)
OPTIONAL: pumpkin/sunflower seeds
Begin by combining the sugar and coconut oil in a food blender. Once they have blended, add the eggs, cinnamon and nutmeg and blend again until combined.
In a large bowl, add the salt, baking powder, bicarbonate of soda, and flour and, using a hand whisk, ensure that all ingredients are mixed together.
Add the walnuts and grated carrots to the egg/oil mixture and combine. Next, fold this into the flour mixture and stir well.
Pour your mixture into a greased 9” loose-bottomed cake tin. Bake for around 45 minutes, but check regularly until when you press down the cake bounces back.
Once the cake has cooled, add the whipped vegan cream cheese (or coconut yoghurt) and top. You might want to add a little maple syrup to taste, or, if you aren’t dairy free, you could use philadelphia.
Finally, enjoy! I like to hold back a couple of walnuts and top with these.