Yes, it really is gluten and butter-free and doesn’t contain ridiculous amounts of sugar, but the most impressive detail about this cake is that it’s actually so moist and yummy you would never believe it!
Ingredients
Cake
120 g Canola oil
80 g caster sugar
80 g coconut sugar
2 eggs, room temperature
1/4 tsp salt
1 tsp orange blossom extract
140 g grated carrots (about 2 carrots)
140 g gluten free cake flour, sifted
1/4 tsp ground nutmeg
1/2 ground cinnamon
3 g baking soda
3 g baking powder
40 g pecans, chopped
40 g white chocolate, chopped
Frosting
250 g cream cheese
50 g whipping cream
60 g confectioner sugar
Filling
100 g raspberries
50 g blueberries
50 g blackberries
Method
Cake:
Pour oil and sugars in the bowl of a standing mixer fitted with paddle attachment and mix at medium-high speed for at least 5 minutes. Then lower speed and add in salt, vanilla extract, 1 whole egg and 1 yolk (set the white aside for later). Beat for 3 about three minutes;
Add in grated carrots, chopped walnuts and chocolate and mix for less than a minute on low speed. Finally sift in flour, baking powder, baking soda, nutmeg and cinnamon and use a spatula to gently fold in all ingredients until combined;
In a separate bowl, whip the remaining egg white until stiff peaks form and gently fold it in the previously prepared batter;
Pour the mixture into three equal 16 cm moulds and bake in the middle rack of your oven for 35/40 minutes at 170 C fan. Remove cakes from the oven and let them cool for 5 minutes in their moulds (you should get about 200 g of batter per cake), then turn them upside down on a cooling rack and let rest until completely cold. If you’re not assembling the final cake right away, once the bases are room temperature, you may wrap them in cling paper and store them in the fridge for up to 3 days.
Frosting:
Before starting: make sure your confectioner sugar is sifted and the whipping cream and whisk are very cold (putting them in your freezer for 15 minutes will do the trick);
Secondly, beat all the ingredients with an electric whisk for about 5 minutes until combined. The frosting should have no lumps and look fluffy;
Pour frosting into a pastry bag and let it rest in the fridge for at least 15 minutes;
Assembly:
Start by placing the first cake on a plate, top it with a thin layer of frosting and 1/3 of the raspberries, then place the second layer on top, spread some frosting and raspberries over it and continue like this until you get to the final layer. Decorate your cake top with frosting, raspberries, blueberries and blackberries and dust with a little caster sugar. Good job, you’re all done!
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