Our Hardy's GF Carrot Cake
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
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
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
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
Special thanks to my Mum for making all the birthday cakes x