Truly our new favourite gluten free, dairy free carrot cake recipe. It's incredibly moist, full of fresh flavour, amazing texture and so simple to make. Get some extra vegetables in the form of baked goodness, and top it off with a smooth, yet zesty frosting.
This one is a perfectly sweet, easy bake - just in time for Easter.
Prep time: 25 minutes
Cook time: 40 minutes
- 125g Nuttelex
- 290g (2 + 1/2 cups) pure icing sugar
- Zest of one orange
- 1 teaspoon vanilla paste
- Toasted Walnuts
- Preheat the oven to 180ºC (160ºC fan forced). Line a round cake tin with baking paper.
- In a large bowl, whisk together the sugar, oil, orange juice and eggs until combined.
- Add the flour one cup at a time, mixing in between. Whisk the batter thoroughly until the flour has been combined smoothly and there are no lumps.
- Fold in the grated carrot and the currants if using.
- Pour the batter into the lined cake tin.
- Bake for 35-40 minutes, then check that the cake is cooked by piercing a skewer into the thickest part of the cake. When the skewer comes out clean, the cake is ready.
- Allow to cool in the tin for 10 minutes before flipping the cake out. Place the cake right side up on a cooling rack and allow to cool completely before adding the frosting.
- While the cake is cooling, make the frosting. Using an electric whisk, beat the nuttelex for 1 minute to make it light and fluffy.
- Add the orange zest and the vanilla paste to the nuttelex.
- Sift in one cup of the icing sugar and then beat, covering the bowl with a tea towel or plastic cover to prevent the icing sugar from escaping.
- Repeat with the remaining icing sugar. Beat the mixture for a further 1-2 minutes.
- Spread a generous layer of frosting over the cooled cake. Garnish with walnuts and blackberries as desired.