Recipe – Gluten-Free Carrot and Courgette Cake with Cream Cheese Icing

We’re all about celebrations at Team DC and this week is no exception with ‘Coeliac Awareness Week’ – Lauren took to the kitchen and whipped up this most amazing looking and tasting cake, it’s so good we had to share the recipe:

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Ingredients

400g peeled and trimmed carrots and courgettes, grated

90g sultanas

100ml orange juice

6 eggs

300g caster sugar

250ml olive oil

500g ground almonds

1 tsp baking powder

1 tsp grated fresh nutmeg

1 tsp ground cinnamon

2 tbsp desiccated coconut

60g sunflower and pumpkin seeds, plus extra for decorating

1 batch of cream cheese icing (see below)

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Method

Preheat the oven to 200°C / 400°F / Gas Mark 6, and prepare two 23 cm (9 inch) round cake tins by greasing them with olive oil.

Use kitchen paper to soak up any excess moisture from the grated vegetables, then put them into a bowl, add the sultanas and orange juice and leave to soak.

Whisk together the eggs and sugar until light and airy – approximately 7 minutes. Slowly add the olive oil in a steady stream, beating just enough to incorporate completely.

Mix together the ground almonds and the baking powder, and fold into the wet mixture along with the spices and coconut. Finally, fold in the soaked carrots, courgettes and sultanas, and the seeds.

Divide the mixture evenly between the two prepared cake tins and level out to the edges. Bake for 30-40 minutes, or until the top has risen and a cocktail stick inserted into the centre comes out crumby but clean. Remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

When cool, spread the base layer with the cream cheese icing (recipe below), sandwich together and spread more icing on the top. Sprinkle with more sunflower and pumpkin seeds.

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For the cream cheese Icing – Ingredients

125g unsalted butter, softened

200g firm full-fat cream cheese, drained of any liquid

250g icing (powdered) sugar, sifted

1 tsp vanilla extract

Method

Beat the butter alone for 4-5 minutes, then add the cream cheese and beat for another 2 minutes.

Add the icing sugar and vanilla and beat for another 2 minutes, until smooth and evenly incorporated.

From: Sweet Tooth, Lily Vanilli

Thanks to www.thefreshprincessofbelair.wordpress.com for sharing.

 

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