175g butter, softened, or dairy free margarine plus extra for greasing
160g dark muscovado sugar
3 eggs at room temperature
Grated zest of 1 unwaxed orange and juice of half an orange
130g Gluten Free Flour Co plain flour blend
50g ground almonds
1 tsp xanthan or guar gum
3 tsp gluten free baking powder
1 tsp baking fix (optional)
60g chopped walnuts
1 tsp ground ginger
1 tsp cinnamon
Cream cheese frosting :
- 100g softened unsalted butter
- A little freshly squeezed orange juice
Grease and line 2 x 20cm sandwich tins.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Method
Finely grate the carrots into a large bowl; set aside.
Beat together the butter and sugar until fluffy. Beat the eggs together in a small bowl.
Add the eggs little by little, whisking each time into the mixture.
Weigh out the flour and add the ground almonds. Add the xanthan or guar gum, baking powder and baking fix (if you have got it).
Now add the orange zest, grated carrot, walnuts, ginger and cinnamon and beat well. Add a little orange juice until the mixture is at dropping consistency.
Spoon the mixture into the prepared tins and gently level the surface. Bake for about 25 mins until a skewer inserted into the centre comes out clean.
Allow to cool for 5 minutes, then allow to cool fully on a wire rack.
When they are cool, make the frosting.
Make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Seive in the icing sugar and mix with a spoon until it begins to come together. Add a dssp orange juice, then whisk again briefly until light and smooth.
Sandwich the 2 cakes together with half the frosting and ice the top with the remainder. Use a knife dipped in hot water to smooth it out and decorate with walnut
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