Gluten Free Carrot and Cream Cheese Layer Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 3 ½ cups gluten-free all purpose flour
- 1 ½ tsps xanthan gum
- 1 Tbsp gluten-free Baking powder
- 2 tsps baking soda
- ½ tsp salt
- 2 tsps ground cinnamon
- 1 ¾ cups sugar
- 1 ½ cups sunflower oil
- 4 large eggs
- 2 tsps vanilla extract
- 2 cups grated carrots
- 1 cup finely chopped Walnut
- 1 cup Shredded coconut
- For the filling and topping
- ½ cup unsalted butter
- ½ cup cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbsps lemon juice
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
2.
Combine the flour, xanthan gum, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl. Stir until thoroughly combined. Set aside.
3.
Whisk together the sugar, oil and eggs until smooth, then whisk in the vanilla and beat for 1 minute.
4.
Gradually sift in the flour mixture and beat for 1 minute. Fold in the carrots, walnuts and coconut.
5.
Divide between the tins and bake for 40-50 minutes until a skewer inserted into the middle comes out clean. Cool in the tins on a wire rack for 10 minutes, then remove the cakes from the tins, peel off the paper and allow to cool completely.
6.
For the filling and topping: beat the butter until soft, then beat in the cream cheese.
7.
Gradually sift in the icing sugar and beat well. Beat in the vanilla and lemon juice.
8.
Slice the cakes in half horizontally through the middle. Place 1 layer on a plate and spread with filling. Repeat with the remaining cake layers and filling. Spread the remaining cheese mixture over the top of the cake.
9.
Sprinkle orange zest on top and decorate with mint leaves.
