This is the best carrot cake I've ever managed to make.
It's a quick and easy recipe and did I mention it's gluten-free and dairy free?
You will need:
For the cake:
3 medium carrots (peeled and grated)
3 eggs
150ml vegetable oil
180g sugar
1 teaspoon cinnamon
180g gluten-free flour
1 teaspoon bicarbonate of soda
A handful of raisins
For the frosting/filling:
200g dairy-free spread/ dairy-free cream cheese
250g icing sugar for dairy-free spread/150g for cream cheese
How to:
Heat the oven to 180C/gas 4.
Mix all cake ingredients in the order in which they are written and pour the batter into a 20cm/8inch cake tin lined with baking parchment. The batter will look more liquid than you might expect but it's ok, it's supposed to be like that.
Bake at 180C/gas 4 on the middle rack for 35-40 min (or until a toothpick inserted into the middle of the cake comes out clean).
In the meantime, mix the frosting ingredients until you get a fluffy consistency.
You can add vanilla flavouring to the mix, but depending on the brand of dairy-free spread you use, unfortunately, it might end up separating and not looking very pleasant.
Feel free to use a teaspoon or two of soy or almond milk if you like the frosting to be thinner. You can also use dairy-free cream cheese instead of this mixture if you don't have the patience for it or you like the taste better.
Once the cake has cooled down slice it down the middle and use about a third of the frosting mixture as filling and the rest to cover the cake.
This carrot cake is light and has just the right amount of sweetness for me.
I think it is my best recipe for Carrot Cake because it always disappears in no time and it is requested in my household more often than any other cake.
If you want to give this a go and have any questions beforehand, please feel free to leave a comment.
I hope life is treating you well.
Take care.