Carrot and Pecan Cake with Chai Cream Cheese Icing and Toasted Coconut Chips

Yum, this cake is pure gluten-free goodness! Our take on a classic Carrot Cake, we've added pecans and a lightly spiced cream cheese icing. Enjoy!

Main Image

Ready in: 3 hours

 

Cake 

3-4 carrots 

¾ cup pecan nuts (optional) 

2 eggs 

¾ cup vegetable oil 

1 cup brown sugar 

Zest of 1 orange  

½ cup ground almonds 

1 cup GF self-raising flour (or 1 cup self-raising flour)  

Pinch of salt 

½ tsp baking soda 

1 tsp ground cinnamon 

½ tsp ground nutmeg 

½ tsp allspice 

 

Icing 

250g cream cheese 

50g unsalted butter, at room temperature  

Juice of ¼ orange 

1 tsp vanilla extract 

2 cups icing sugar 

1/8 tsp ground cinnamon 

1/8 tsp ground ginger 

Pinch of ground nutmeg 

 

To Serve 

¼ cup coconut chips/flakes 

 

  1. Preheat oven to 150°C. Grease and line a cake tin (measuring 20cm in diameter) with baking paper. Grate carrots until you have 3 cups worth and chop pecan nuts (if using).  

  1. In a large bowl, whisk eggs then add oil, sugar, orange zest, grated carrot and chopped pecans. 

  1. Sift in remaining cake ingredients and gently fold mixture with a wooden or large metal spoon until combined. Do not overmix. 

  1. Pour mixture into prepared tin and smooth out to ensure an even surface. Bake for 60-70 minutes, or until a skewer or knife inserted comes out clean.  

  1. Allow to cool in the tin for about 5 minutes before removing then allow to cool completely on a wire rack before icing.  

  1. In a large bowl, use electric beaters to beat cream cheese, butter, orange juice and vanilla together until pale and fluffy, about 5 minutesSift in icing sugar and spices and continue to beat until the icing is smooth, about 3 minutes. Scrape down bowl a few times to make sure everything is incorporated. Set aside in fridge. 

  1. Toast coconut chips in a small fry-pan, on medium heat for 2-3 minutes, tossing often until golden. Watch carefully so they don’t burn. 

  1. Once cake is completely cooled, use a palette knife or the back of a spoon to spread icing evenly over cooled cake, dipping the knife into a bowl of hot water, if necessary 

  1. To serve, top with toasted coconut and slice. 

All Posts