Jo’s gluten-free and dairy-free carrot cake

Ingredients

• 225g brown sugar
• 120ml sunflower oil
• 3 eggs
• 2 teaspoons of vanilla essence
• 200g gluten-free self-raising flour
• 1/2 teaspoon bicarb of soda
• Pinch of salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 250g grated carrot
• 100g chopped walnuts or raisins
• Dairy-free buttercream
• 75g dairy-free butter
• 300g icing sugar
• 200g dairy-free cream cheese
• 1 teaspoon vanilla essence

Method

1. Preheat your oven or air fryer to 180°C
2. Combine the sugar, oil, eggs and vanilla
3. Sift in the flour, bicarb of soda, salt, cinnamon, ginger and nutmeg and combine until smooth
4. Stir through the grated carrots and chopped walnuts
5. Place into a lined baking tray and bake for around 30 minutes, or until cooked through – check with a skewer in the centre of the cake
6. Allow the cake to cool while you make the buttercream
7. Soften the butter before sifting in the icing sugar, a little at a time, and the vanilla
8. Mix until combined then gently fold through the cream cheese. If the mixture becomes too loose, add some extra icing sugar
9. You can keep this in the fridge until you need to use it
10. Top the cake with the buttercream and sprinkle with some extra chopped walnuts
    

Top tip: This cake will last in an airtight container for up to 3 days, or you can slice and freeze to enjoy at a later date.

Video steps 

You can also watch Jo make the recipe on Instagram,

A big thanks to @this.mum.cooks for sharing her delicious recipe!