Gluten Free Carrot and Pistachio Cake. This light and fluffy gluten-free cake is a lovely take on such classic flavours.
Serves 10
250g packet coconut sugar (approx 2 cups)
11/4 cups light olive oil
4 large eggs
2 teaspoons vanilla essence
21/2 cups Gluten-free self raising flour (375g)
11/2 teaspoons bicarb-soda
3 teaspoons ground cinnamon
2 teaspoons ground ginger
2/3 cup buttermilk
300g coarsely grated carrots, peeled and grated (21/3 cups grated)
1/2 cup finely chopped pistachio nuts
Cream Cheese Icing
175g unsalted butter, softened
175g cream cheese, chopped, softened
3/4 cup coconut sugar
2 teaspoons vanilla essence
2 teaspoons orange zest
Preheat oven to 180C. Grease and line a 22cm round cake tin.
Beat the sugar, oil, eggs and essence together in a small bowl until creamy.
Transfer to a large bowl. Sift combined flour, bicarb, cinnamon and ginger. Fold into egg mixture with buttermilk until well combined. Stir in carrot.
Spoon the mixture into the prepared tin, smooth the top.
Cook in pre-heated oven for 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
To make frosting, beat the butter until pale and creamy. Add the cream cheese, sugar, vanilla and zest. Beat until smooth.
Slice cake in half width ways. Fill cake with 2/3 cup frosting. Spread remaining over top and sides. Decorate sides with pistachios.
Tip: To make buttermilk, combine 1 cup milk with 2 tablespoons white vinegar.
