Here is our Hardy's GF carrot cake with a DF frosting option - just as fantastic as the Cream Cheese version. Enjoy!

Hardy’s Gluten Free Carrot Cake

Ingredients: (Use Organic where possible)

1 cup Gluten Free Flour Mix

1 cup Almond Meal

1 cup oil (soya bean or olive)

¾ cup Chelsea Organic Sugar

4 large free range eggs

3 cups grated carrot (5-6 med carrots)

2 Tablespoons Organic Cinnamon

pinch of salt

1/4 teaspoon baking soda

Optional extra – ¼ cup crushed pineapple

 

Method:

Preheat oven to 150°C line tin with baking paper

(choose a round tin if you want a higher cake)

Place all dry ingredient in a mixing bowl

Mix Oil through add eggs one at a time

Lastly add the grated carrot

Add pineapple if needed to add moisture

(Mixture is quite moist add some pineapple if dry)

 

Place in Lamington or Round tin

Bake for 45 mins – 60 mins at 150°C

Cool for 20-30 mins in the baking tin

Once completely cool ice with cream cheese icing

Top with crushed walnuts – pumpkin seeds optional

 

Cream Cheese Icing

50 g butter

2 cups GF icing sugar

100grms Cream Cheese

2 tspns vanilla

squeeze of lemon juice optional

 

*Alternative to Cream Cheese Icing
Dairy Free Frosting

Ingredients:

2 cups Chelsea Organic sugar (golden)

½ cup coconut oil at room temp

1-2 tspns vanilla

a pinch of salt

½ Tablespoon ACV

1 Tablespoon Almond or Rice Milk

 

Method:

To make the icing-sugar put sugar in food processor and blitz.

Add coconut oil, vanilla and salt to the icing sugar. 

Blend everything together. Add ACV and mix again.

Slowly add the milk until you get a desired consistency.

Note this will only work if everything is at room temp.

Texture will change when kept in the fridge, best eaten at room temp.

Top with crushed walnuts or grated carrot for a nut free option

Enjoy!

Special thanks to my Mum for making all the birthday cakes x