This no hassle recipe results in a light, moist and utterly delicious Carrot Cake.
Ingredients
For the Cake:
- 1 cup white sugar
- ½ cup brown sugar, packed down
- 2 cups gluten-free flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ cup desiccated coconut
- 1 cup vegetable oil
- 3 eggs
- ½ cup natural yogurt
- 1 tsp vanilla extract
- 3 cups of grated carrots
- 1 cup raisins
For the Icing:
- ½ cup cream cheese, room temperature
- ¼ cup butter, room temperature
- 2 cup icing sugar
Method
Pre-heat the oven to 180ᵒc or 170ᵒc fan.
Line two 8inch round tins with baking parchment.
In a large bowl mix together the white and brown sugar, gluten-free flour, baking powder, baking soda, cinnamon and desiccated coconut.
Add the vegetable oil, eggs, yogurt, vanilla, grated carrots and raisins and whisk until all the ingredients are combined.
Pour the cake batter into the prepared tins and bake for 40-45 minutes.
Leave the cakes to cool in the tins for 10 -15 minutes then turn out onto a wire cooling rack to cool completely.
To make the cream cheese icing, simply place the butter and cream cheese in an electric mixer and beat until combined.
Then slowly add icing sugar whilst whisking after every addition
Spread the icing in between and on top of the cooled cakes to assemble the most delicious and stress-free Carrot cake ever.
This cake can be cut into 10 generous slices and will last about 7 days if stored in an air-tight container
Enjoy X
Imy Steele 