I love cake, pretty much any cake come to think of it, with the exception of coffee cake (yuk!). I adore buttercream – the best bit is licking the bowl after I have whipped up a batch, my mouth is watering just thinking about it. Cake these days is more of a treat as I try to eat as clean as possible (I’ve tried non-sugar, protein powder brownies which were good but will never be quite the same let’s face it) so on treat days I want it to be good! Above is a delicious carrot cake I made a few weeks ago, I have made this little beauty twice and it never lasts long in our house. Beware though this cake seems to explode in the oven and comes out huge!! Rather amusing the first time I baked it. This is an American recipe (I do find the whole cup thing a little frustrating at times I must admit especially when it comes to foodstuffs like butter!) and I cannot for the life of me find where I discovered this scrummy cake so can’t pop the link in, unfortunately.


2 cups gluten free flour mix (I used Dove’s Farm)
1 1/2 tsps xantham gum
1 tbsp baking powder
1 tsp bicarbonate of soda
1 tsps salt
2 tsps cinnamon
1/2 tsps nutmeg
2 cups granulated sugar
1 1/2 vegetable oil
4 large eggs
2 tsps vanilla extract
2 cups grated carrots (around one to two carrots)
1 cup finely grated walnuts (I am not a massive fan so omitted these)
1 cup shredded coconut

Preheat the oven to 180 degrees and grease and line two 8 inch round cake pans

Place flour, xantham gum, baking powder, bicarb, salt, cinnamon and nutmeg in a bowl and whisk until thoroughly combined. Set aside.

Beat sugar, oil and eggs in a large bowl with an electric mixer until smooth. Add vanilla and mix well.

Slowly pour flour mixture into the sugar and oil mixture and beat on a low to medium speed for one minute. Fold in carrots, walnuts (if using) and coconut.

Divide the batter between the two cake pans and bake in the centre of the oven for about 50 minutes or until a toothpick comes out clean.

Allow to cool.

Once cooled sandwich the two together with cream cheese frosting – the best bit!

To be honest I would just grab a box of icing sugar and make according to the back of the box ensuring you bung some vanilla extract in there!


Claire xx

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