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Preheat the oven to 180°C.
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Grease your cake tin(s) - however many cake layers you desire!
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Place your sugar, eggs and oil in a bowl (if using a handheld electric whisk) or a mixer (such as a KitchenAid) beat thoroughly until all the ingredients are well incorporated.
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In a separate bowl mix together your gluten free flour, bicarb, baking powder, cinnamon & ginger.
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Gradually add the flour, bicarbonate of soda, baking powder, cinnamon, ginger mixture; followed by your vanilla extract & continue to beat until fully mixed.
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Stir in the grated carrots and nuts.
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Pour the mixture into your greased cake tins.
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Bake for 20–25 minutes, the sponges should be golden brown.
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Leave the cakes to cool for a few minutes in the tins before turning out onto a cooling rack to cool completely.
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For the dairy free cream cheese frosting place the cream cheese in a bowl and beat until smooth.
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Add the dairy free spread and maple syrup and beat together.
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Refrigerate until the cakes have cooled. (I find it's best to allow the icing to refrigerate for a short while anyway)
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When the cakes are cold, spread your dairy free cream cheese frosting with a palette knife. (If you are just placing icing on the top of a single cake, do so... OR if you have multiple layers, use the icing to sandwich the layers together.
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Place walnuts on top of the icing and if you want you can make your own marzipan carrots like me!