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Gluten Free Carrot Courgette Cake by Lily Vanilli

Celebrity recipe

6 Reviews

  • Gluten Free

About the bake

Our friend Lily Vanilli has shared with us this fabulously tasty Gluten Free Carrot Courgette Cake recipe. Brimming with flavour, this vegetable gluten free cake packs a punch when it comes to flavour and texture! This cake is perfect for a weekend treat. 

55Total Time
20Prep Time
35Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 200°C/180ºc fan/ gas mark 4. 

  2. Step 2:

    Grease two 23 cm (9 inch) round cake tins well, with olive oil or butter.

  3. Step 3:

    Gently squeeze any excess moisture from the grated vegetables and set aside.

  4. Step 4:

    Whisk together the eggs and sugar on high speed until really light and airy – approximately 5 minutes. Slowly add the olive oil in a steady stream, beating just enough to mix in evenly.

  5. Step 5:

    Mix together the ground almonds and the baking powder, and fold into the wet mixture along with the spices and coconut. Finally, fold in the carrots, courgettes, sultanas, (and seeds if using).

  6. Step 6:

    Divide the mixture evenly between the two prepared cake tins and level out to the edges. Bake for 30-40 minutes, or until the top has risen and a cocktail stick inserted into the centre comes out crumby but clean (I.e. no raw batter on it, there may be a few soft crumbs).

  7. Step 7:

    Remove from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

  8. Step 8:

    While the cake is baking, prepare the icing. Beat the butter alone for 4-5 minutes, then add the cream cheese and beat for another 2 minutes. Add the icing sugar and vanilla and beat for another 2 minutes, until smooth and evenly incorporated.

  9. Step 9:

    Once the cake has cooled, spread the base layer with the cream cheese frosting and then sandwich together and spread more frosting on the top. I decorated mine with foraged fresh jasmine.

Ingredients

  • For the Cake

    • 400g Peeled & grated carrots & courgettes
    • 90g Sultanas
    • 280g Billington's Unrefined Light Muscovado Sugar
    • 250ml Olive oil
    • 500g Ground almonds
    • 1 tsp Baking powder
    • 1 tsp Grated fresh nutmeg
    • 1 tsp Ground cinnamon
    • 2 tbsp Dessicated coconut
    • 60g Sunflower & pumpkin seeds
    • 6 Eggs
  • For the Icing

    • 125g Unsalted butter (softened)
    • 200g Full fat cream cheese (drained of any liquid)
    • 250g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract

Utensils

  • 2x 9in (23cm) round cake tins
  • Mixing bowl

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