This is delicious, moist cake that’s perfectly washed down with a nice cup of tea. Easy to make, it’s a great addition to any get-together with friends and a treat the whole family will enjoy.

240g carrots (grated)
320g gluten-free self-raising flour
1tsp gluten-free baking powder
½ tsp of bicarbonate of soda
300g granulated sugar
240ml vegetable oil (I use olive oil, but any good quality vegetable oil will do)
4 large eggs
½ tsp vanilla extract
Pinch of salt
1 tsp ground cinnamon
½ tsp ground nutmeg

For the cream cheese frosting:
225g cream cheese, softened
115g unsalted butter, softened
500g icing sugar
½ tsp vanilla extract

Preheat your oven to 175°C and grease two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
In a large mixing bowl, mix together the gluten-free flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside.
In another bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Gently fold in the grated carrots until evenly distributed throughout the batter.
Divide the batter equally between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the icing sugar and continue beating until the frosting is smooth. Stir in the vanilla extract. Once the cakes are completely cool, you can spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
Optional: You can decorate the cake with additional grated carrots, chopped nuts, or other toppings of your choice. Slice and serve.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

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