Grace – Twitter The Print Makers Bakery
Grace – Instagram The Print Makers Bakery

This was a cake to celebrate my best pal’s birthday, unfortunately she has a gluten intolerance. However this gave me the opportunity to bake with some new ingredients and to understand the substitutes needed to bake a cake for ones with intolerance’s.

Ingredients

• 1 cup white sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 3 eggs
• 2 cups gluten-free flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cinnamon
• ½ cup buttermilk
• 1 tablespoon pure vanilla extract
• 2-3 cups carrots, finely shredded
• ½ pistachios, chopped

Frosting

• 8 oz cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cup confectioners sugar
• 1 teaspoon pure vanilla extract
• ½ cup pistachios, chopped

Method

• Preheat oven to 350 F.
• Grease and line a 23cm tray bake tin
• In a large bowl cream together oil, sugars, and eggs. Set aside.
• In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
• Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Mix just until fully combined. (careful not to over mix)
• Fold in shredded carrots, pistachios and vanilla extract.
• Pour batter evenly into the tray bake in.
• Bake for 20-25 minutes until center is set.
• Remove from oven and leave to cool, after 10 minutes remove the cake from the tin and leave on a wire rack to cool.
• While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
• Add in the confectioners sugar and vanilla extract.
• Mix until silky and creamy. Add more sugar if a thicker texture is needed.
• When cakes are cooled, evenly spread the frosting mixture over the cake and finish by sprinkling the top with pistachios.