Eric Lanlard’s Gluten Free And Sugar Free Carrot And Coconut Cake Recipe
- Gluten-free
serves:
12Skill:
mediumPrep:
20 minCooking:
30 min
Recipe taken from Eric Lanlard’s Afternoon Tea by Eric Lanlard, published by Mitchell Beazley
Watch how to make Eric Lanlard’s Gluten Free And Sugar Free Carrot And Coconut Cake
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.
