I made this cake for my mum’s birthday a week ago and she loved it so much she asked me if I would make it again. As it is mothers day on Sunday I have decided to make it again!
I found a recipe for a cake I had made before which worked well but as I’m now on a gluten free diet I needed to adapt the recipe. I also thought it would be good if the recipe had reduced sugar as I’m trying to cut down on sugar in my diet.
This cake is made with coconut sugar and has maple syrup in the coconut and orange frosting. This means the cake is much better for you, so don’t feel bad if you have a second slice in the same day! I also wanted to add extra spice to the cake to help add natural sweetness.
Make sure you buy the ingredients for the coconut frosting the day before. The coconut frosting requires you to put a can of coconut milk in the fridge overnight, so the top sets and you can whisk it up to make the frosting the next day.
Recipe: Gluten free Carrot Cake with coconut and orange cream frosting with lemon curd.
For the cake: (Recipe adapted from the book ‘Great British Bake Off Everyday’)
- 4 large eggs
- 125ml light olive oil
- 230g coconut sugar
- 225g gluten free plain flour
- 2 ½ tsp gluten free baking powder
- ½ tsp xanthan gum
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp allspice
- 375g carrot grated (6-7 medium size carrots ) but if you have less amount don’t worry
- 75g desiccated coconut
- 100g raisins
- Zest of one orange
For the syrup:
- 1 orange
- 1 lemon
For the frosting:
- 1 zest of an orange
- 1 tsp maple syrup (can add more depending how sweet you want it)
- 2 x 400ml can of coconut milk (Put into the fridge the night before to harden)
Half a jar of lemon curd (optional)
pistachio nuts , desiccated coconut and orange zest
- Firstly make the cake. Prepare 2 x 20.5cm cake tins greased with butter and the base lined with parchment paper. Preheat your oven to 180° / 350 °F/gas 4 .
- Put the eggs , olive oil and coconut sugar in a bowl, whisk with a free stand mixer with the whisk attachment or with a hand held electric whisk for 5 mins until everything is frothy.
- Sift the flours, baking powder, xanthan gum and spices into a bowl and gently fold with a metal spoon until everything is combined. Add the grated carrot, coconut, raisins and zest of an orange to the bowl and fold in with a spoon until everything is incorporated.
- Spoon the mixture into the prepared tins and spread out evenly, making sure to get to the corners and you have smoothed the top. Put into the oven and bake for 35 mins until a skewer comes out clean.
- While the cakes are cooking make the syrup. Put the juice of an orange and lemon in a pan and reduce for 10 mins. (I don’t add sugar) .
- Once cooked take out of the oven leave for 5 mins, take out of the tin and place on a cooling rack. While the cake is still warm make small holes with a skewer in the sponge and pour in the syrup .
- While the cake is cooling make the coconut frosting. Take the coconut cans of milk out of the fridge and scrape the top that has set over night into a bowl (you don’t need the liquid bit at the bottom. It can be used for homemade curry later in the week. Whisk until soft peaks form, the add the zest of an orange and 1 tsp of maple syrup and whisk for a further 3 mins. Add more maple syrup if you want depending how sweet you want it.
- Once the cake is completely cool then start assembling the cake . Place one of the cakes upside down on the cake stand or plate depending what your going to serve it on . Spread half the jar of lemon curd on the cake ( if you are using it) and then add half of the coconut frosting. Place the other cake on top and spread the rest of the coconut frosting .
- To decorate lightly toast desiccated coconut for 5 mins in a pan, until it goes lightly brown, Put on top of the cake then sprinkle pistachio nuts and add zest of an orange.