Gluten Free Carrot and Pineapple Cake
This Carrot and Pineapple Cake Recipe is one of those lusciously easy cakes where you literally just shove everything into a bowl and stir. Utterly satisfying and tastes divine too. Plus it's gluten free and the sponge alone is naturally dairy free too.This recipe makes two 20cm sponges that you sandwich together. To make one sponge change the servings to 6 slices.
Servings: 12 slices
Calories: 378kcal
Ingredients
- 350 g gluten free self raising flour
- 250 g soft dark brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 120 g melted dairy free butter (I use Flora plant based butter) I use Flora Plant Blocks
- 2 tbsp ground flaxseed
- 1 tsp psyllium husk powder (optional)
- 250 g finely grated carrots approx. 2 large carrots
- 350 g cubed pineapple drained (keep the juice)
Frosting
- 60 g butter or butter alternative (I use Flora plant butter) softened
- 60 g dairy free cream cheese
- 200 g icing/confectioners sugar
- 1 tsp pineapple juice
- 1 tsp vanilla extract
To decorate
- 30 g candied pineapple pieces optional
Instructions
- Add all the dry ingredients to a large bowl (the flour, spices, flaxseed and psyllium husk) and stir with a whisk to combine
- Next add the wet ingredients; the melted 'butter', pineapple, carrots and get stuck in and stir with a big wooden spoon - that's it!
- The mixture will be very wet and sloppy, don't fear, it's supposed to be like that.Pour into two prepared round cake tins (it works out approx. 670g mixture per tin) and bake in an oven on 180°C | 160°C fan | 350°F | Gas 4 for 35mins.
- Once the cake has a soft bounce to the touch and a wooden toothpick comes out clean you can remove from the oven. Wait for cake to completely cool.
To make the icing
- To make icing add all the ingredients to a bowl and beat until smooth and creamy.
- Using half the icing spread over one cake, then sandwich both sponges together and use the remaining icing to spread over the top of the cake.
- On this occasion I decorated with some candied pineapple pieces, it's entirely up to you what you decorate the top of the cake with.
Nutrition
Calories: 378kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 154mg | Fiber: 4g | Sugar: 45g | Vitamin A: 4136IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg