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 or ideal if you have an abundance of courgettes in the garden. Make the most of this summertime vegetable by making a delicious cake, both sweet and savoury.
Need to use up some more courgettes? Give our courgette loaf cake a try, and switch out the flour for a gluten free equivilent.
15 ingredients9 steps
Gluten Free
Method
Step 1
Preheat the oven to 200°C/180ºc fan/ gas mark 4.
Step 2
Grease two 23 cm (9 inch) round cake tins well, with olive oil or butter.
Step 3
Gently squeeze any excess moisture from the grated vegetables and set aside.
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.
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).
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).
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.
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.
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
MetricImperial
For the Cake
400gPeeled & grated carrots & courgettes
90gSultanas
280gBillington's Unrefined Light Muscovado Sugar
250mlOlive oil
500gGround Almonds
1 tspBaking powder
1 tspGrated fresh nutmeg
1 tspGround cinnamon
2 tbspDessicated coconut
60gSunflower & pumpkin seeds
6Eggs
For the Icing
125gUnsalted butter (softened)
200gFull fat cream cheese (drained of any liquid)
250gSilver Spoon Icing Sugar
1 tspNielsen-Massey Vanilla Extract
Utensils
2x 9in (23cm) round cake tins
Mixing bowl
Nutritional information per 263g serving
Energy 1289cal
Fat 93g
of which Saturates 23g
Carbohydrates 81g
of which Sugars 78g
Protein 26g
Salt 0.66g
10 Baker Ratings
Such a good recipe!! Light and juicy. Doesn’t need so much sugar, can make with as little as a couple of tablespoons if you swap in some apple and add a few more raisins
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I halved the recipe and used coconut sugar instead… perfect for Gluten and lactose free people like me and diabetics like my parents!
