Gluten Free Carrot Cake

This dense and moist gluten free carrot cake is layered topped with cream cheese buttercream and chopped toasted pecan nuts.

Ingredients make 10 slices

350 g caster sugar

4 eggs (200g)

375 ml vegetable oil

320 g gluten free self raising flour

2 tsp mixed spice

160 g chopped pecan nuts

450 g grated carrots

Method

Preheat oven to 180ºC normal bake. Grease two 28 x 18 cm cake tins and line with baking paper. Place sugar, eggs and oil in a bowl and combine. Add flour, mixed spice and pecan nuts. Mix for approx. 1 minute and fold the carrots in. Blend evenly and divide mixture in the two prepared cake tins. Bake in the oven for approx. 30 minutes. Allow cooling for an hour. Turn one of the cakes upside down on a tray. Spread half the cream cheese buttercream evenly on the cake and place the other cake upside down. Spread the remainder of the cream cheese buttercream on the top and sprinkle with chopped toasted pecan nuts. Allow cooling in the fridge before cutting into slices.

Note: Cream Cheese Buttercream is easily made by placing 400 gram cream cheese, 150 gram butter, 150 gram caster sugar and zest from a lemon in a bowl and whisk until creamy with an electrical whisk.