I’m not usually an advocate for the gluten-free lifestyle (unless of course you’re a coeliac!) About two years ago my Mum read an article that convinced her she’s gluten intolerant. She then convinced my younger sister the same and now they both believe gluten is satan. I believe everything in moderation and that gluten free bread/cake tastes like crap! But honestly – this just doesn’t!!
For Mum’s 50th birthday party, which I am BEYOND excited for – she has entrusted me to make her cake. She specifically requested carrot cake and obviously (from my initial rant) it must be gluten-free. I was skeptical on recipes and in the end found one I liked and tweaked it and fine tuned it a little to make it work for me. This was just a practise as the real thing is going to be a two-tiered cake with autumn-coloured flowers on the top and and ’50’ cake topper.
This cake absolutely does NOT taste gluten-free. You know what as a matter of fact it tastes even better than any normal cake i’ve ever tasted. Its fluffy and moist and nicely spiced with cinnamon. It definitely has my tick of approval!
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup canola oil
- 3 eggs
- 2 cups gluten-free flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup buttermilk
- 1 tablespoon pure vanilla extract
- 2.5 cups grated carrot
- ½ cup sweet coconut flakes, (optional)
- Preheat your oven to 180 C
- Grease two (18-centimetre) cake tins, line the bottom with a circle of grease-proof paper
- In a large bowl combine the oil, sugars, and eggs. Mix well and set aside.
- In another bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
- Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
- Mix until combined (do not over-mix)
- Fold in grated carrot, coconut and vanilla extract.
- Pour batter evenly into the two prepared tins.
- Bake for 30-35 minutes until centre is set and springs back when touched.
- Wait for the cakes to cool slightly before turning them out onto a cooling rack.
- Wait to cool completely and then use a cake leveller (or a knife and your eye) to trip the cakes to both the same size (this stage is optional if you’re not looking for a completely perfect finish)
- Make the frosting I used THIS recipe because I believe swiss meringue buttercream is the best, smoothest and tastiest. But THIS Betty Crocker one will also do you fine.
- Put a small amount of frosting on the cake board to stick the cake down.
- Put your first layer on the board.
- Put a thick and even layer of the frosting on top of this and sprinkle it with copped walnuts.
- Put the next layer of cake on top and roughly ice the whole cake using a bench scraper to scrape down the sides and make it smooth.
- I chose to go for a semi-naked cake as i’m doing a two tiered semi-naked for Mum’s birthday but there’s more than enough frosting to ice the entire thing (remember to do a crumb coat and then refrigerate and then do a second coat to ensure your icing is clean and free of crumbs).
- Pipe the butter cream with any flower tip around the bottom edge and the top and place whole walnuts on alternate flowers.
THE FINISHED PRODUCT