Hazelnut Carrot Cake (Lactose/Gluten Free)

It’s September and I feel super Autumnal. As seasons are changing, it’s getting colder, nights are getting darker and so I used this opportunity to have a cosy night in baking whilst catching up on The Bake Off.

This is my simple recipe for Hazelnut Carrot Cake. For those with gluten or lactose intolerances this is so easy to modify.


You Will Need:


For The Cake: 

  • 255g Self Raising Flour (alt corn flour or a self raising alternative)
  • 1 1/2tsp of Baking Powder
  • 1tsp of Salt
  • 1 heaped tsp cinnamon
  • 295ml Vegetable Oil
  • 195g Sugar
  • 195g Light Brown Sugar
  • 4 Medium Eggs
  • 1tsp Vanilla Extract
  • 85g Roasted Chopped Hazelnuts
  • 290g Grated Carrots (Approx 2 large carrots)


For The Icing:

  • 200g Cream Cheese at room temperature (I use lactose free)
  • 155g Icing Sugar
  • 80ml Whipping Cream (Again, i used lactose free)
  • Your choice of decorations for the top



Preheat the oven to 180°c. Grease two 8in round cake tins and line the base with parchment paper.

In a large bowl mix together the dry cake ingredients, in a separate bowl, whisk together the oil, eggs and vanilla extract. Pour the wet ingredients gradually into the dry and mix until a smooth paste is formed. Add in the grated carrots and hazelnuts and using a wooden spoon mix together (do not whisk this part)

Split the mixture evenly into the 2 cake tins, lightly tap the base on your worktop to remove some air from the mixture and bake for approx 18-22mins or until a cocktail stick can be pierced through the centre and come out clean. Once ready, leave to cool for 15 minutes, remove both sponges from their tins and leave on a cooling rack for a further 30 minutes.


Whilst your sponges are cooling, beat the cream cheese with a handheld mixer until it is a creamy consistency. Gradually beat in the icing sugar then pour in the cream and beat for about 1 minute. Place in the fridge until your sponges are ready to be iced.


Once your cakes are fully cooled, use a spatula to create a generous layer of icing on top of the first sponge. Layer the second sponge on top then coat the top of the cake, it is up to you if you want to ice the sides or not. Sprinkle some of the remaining hazelnuts on top then decorate any way you like! I used walnuts, some gold icing leaves and cute little carrot decorations.


Fiona x

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