Eric Lanlard’s Gluten Free And Sugar Free Carrot And Coconut Cake Recipe

(0 rating)
Sending your rating
  • Gluten-free

serves:

12

Skill:

medium

Total Time:

00:00

Prep:

00:20
plus cooling

Cooking:

00:30

Recipe taken from Eric Lanlard’s Afternoon Tea by Eric Lanlard, published by Mitchell Beazley

Ingredients

  • 200g unsalted butter, melted, plus extra for greasing
  • 125g toasted desiccated coconut
  • 125g pecan nuts, roasted and ground, plus 100g roasted pecan halves, to decorate
  • 50g ground almonds
  • 50g rice flour
  • 90g stevia granules
  • pinch of salt
  • 1tsp baking powder
  • 1½ tsp ground cinnamon, plus extra for dusting
  • 4 eggs
  • 2 tsp vanilla bean paste
  • 300g grated carrots
  • splash of milk, if needed
  • For the frosting:
  • 600g cream cheese
  • 100g unsalted butter, softened
  • 50g stevia granules
  • pinch of ground cinnamon
  • 2tsp vanilla bean paste
  • 1tbsp milk

Method

  • Preheat the oven to 160C, gas 3. Grease 2 x 20cm sandwich cake tins and line with baking paper.

  • In a large bowl, combine all the dry ingredients using a balloon whisk. In a jug, beat the eggs, melted butter and vanilla paste until combined, then fold in the grated carrots.

  • Pour the wet ingredients into the dry ingredients and mix well, adding a splash of milk if the mixture is too thick.

  • Divide the mixture between the prepared tins and bake in the oven for 25–30 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out on to a cooling rack to cool completely.

  • To make the frosting, beat all the ingredients together until creamy and fluffy. Secure one of the cooled cakes on your cake stand with a little of the frosting, then spread a good layer over the top of the cake and sandwich together with the second cake.

  • Using a palette knife, cover the cake completely with the remaining frosting. Decorate with the pecan halves and a light dusting of cinnamon.

Explore More