Carrot Cake & Cream Cheese Icing


Let’s start 2016 in style with the most deliciously moist carrot cake, and the only recipe you will ever need for it. This is a slightly modified and transformed nut free and gluten free version of the amazing Linda Lomelino’s recipe, who creates the most decadent cakes. Trust me, this will be a revelation.


for the génoise:

150g butter

3 eggs

60g caster sugar

70g demerera sugar

140g muscovado sugar

1 tsp vanilla extract

160g gluten free flour

1/2 tsp xanthan gum

1 1/2 tsp bicarbonate of soda

1 tsp cinnamon

250g peeled & grated carrots

150g apple compote or apricot jam

for the cream cheese icing:

100g soft butter

300g Philadelphia

170g icing sugar

1 tsp vanilla extract

Preheat the oven to 175°C.


Butter and flour 2 x 15cm round cake tins (or one large one and you can then cut the cake in half).

Melt the butter slowly and let cool to room temperature.

Whip the eggs and sugars, then add the butter and vanilla extract.

Sieve the flour, xanthan gum, bicarbonate and cinnamon into the egg mixture and whip just enough to combine everything to a smooth paste.

Fold in the carrots and apple compote and divide between the two moulds.

Bake for 40 to 45 minutes.


Meanwhile, make the icing: soften the butter, then add the cream cheese, sugar and vanilla extract and whip until you reach a smooth consistency.

Cover and keep in the fridge: the butter will help it set so it’s not too liquid when spreading it on the cake.

Wait for the cakes to cool down (this is the hardest part, I know, but it is essential or all the icing will melt and you will end up with cake soup).

Once they are at room temperature, simply spread half the icing on one cake, place the other on top and spread the other half of the icing to cover.