it's a much-loved classic with a twist - a gluten-free version of carrot cake, with the addition of extra root vegetables.
This sumptuous-looking cake (well, it had us all drooling in the office!) is the creation of master baker Lily Vanilli.
There may be no such thing as a healthy cake, but this one has to come pretty close as it's full of vegetables, seeds and other goodies. It also has a gorgeous light, moist texture and is gluten free as a bonus. Guess what we'll be baking this weekend?
- For the cake:
- 300g Lurpak Baking
- 300g caster sugar
- 6 eggs
- 500g ground hazelnuts, grated nutmeg and cinnamon, to taste
- 2 tbsp desiccated coconut
- 400g peeled and grated carrots, beetroot and parsnip
- 1 beetroot, thinly sliced and dried in a low oven (100C, 40 minutes-1 hour)
- 90g sultanas
- 60g sunflower and pumpkin seeds
- For the icing
- 125 Lurpak Baking
- 200g full fat cream cheese
- 250g icing sugar, sifted
- 1 tablespoon vanilla extract
Method1 Preheat the oven to 180C (160C fan) gas mark 6.
2 Beat Lurpak Baking and sugar until light and airy. Beat in the eggs.
3 Fold in the ground hazelnuts, spices and coconut, then the vegetables, sultanas and seeds
4 Divide the mixture evenly between two 23cm round cake tins, greased. Bake for 30-40 minutes until risen.
5 Remove from the oven and allow to cool in the tins before turning out onto a wire rack to cool completely.
6 For the icing, beat the Lurpak Baking for 2 minutes, add the cream cheese and beat for another 2 minutes. Add the icing sugar and vanilla, then beat for 2 more minutes.
7 When the cake is cool, smooth the cream cheese frosting on one cake, add the other layer, then top with more frosting.
Prep Time40 minutes
Cook Time1 hour 40 minutes
Nutrition InformationMakes one 23cm cake
Cook's tip: 'Try using carrots and courgettes for a lighter, more summery cake,' says Lily.
For more Lurpak recipes click here.
Looking for Gluten-Free recipes? Take a look at these:
Chocolate, Nut & Cherry Fridge Cake
Homemade Treacle Tart
Easy Chocolate Pudding