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Double Layer Birthday Carrot Cake ~ Gluten-Free

Sometimes in life you just want proper old-fashioned cake. This carrot cake isn’t refined sugar-free but it’s completely delicious and the perfect celebration cake. If you’re a fan of carrot cake like everyone in my entire family, then try this beauty. It’s completely mouth-watering!

Double-Layer Birthday Carrot Cake ~ Gluten-Free (serves 12-14)

  • 3 free-range eggs

  • ½ cup brown sugar

  • ½ cup caster sugar

  • ¾ cup neutral oil

  • 1 tsp vanilla extract

  • 1 ½ cups Healtheries Simple Baking Mix

  • ½ tsp baking soda

  • ½ tsp cinnamon

  • ½ tsp mixed spice

  • ½ tsp ground ginger

  • 2 Tbspn desiccated coconut

  • 2 large carrots, washed and grated

  • ~225g can crushed pineapple, drained

  • ¾ cup walnuts, roughly chopped

  • ½ cup raisins


  • 250g tub full-fat cream cheese, softened to room temperature

  • 1 tsp vanilla extract

  • 1 ½ cups icing sugar (Edmonds is gluten-free)

  • 1/3 cup Puhoi Valley Greek Yoghurt

Optional: decorate with crushed nuts or caramel (I used ½ piece of Makana Macadamia Butter Toffee Crunch)

  1. To make the cake, pre-heat your oven to 180°C and line a spring form cake tin with baking paper.

  2. In a large bowl, beat the eggs and sugar with an electric beater until pale and thick (about 3-5 minutes). Next slowly add the oil, beating continuously.

  3. Add the vanilla and sift over the baking mix, baking soda and spices and gently fold in.

  4. Now add the coconut, carrots, pineapple, walnuts and raisins and fold together until gently combined.

  5. Pour the mixture into your cake tin and bake for ~40 minutes or until cooked and a skewer inserted into the middle comes out clean.

  6. Once cooked, remove from the oven and leave to cool in the tin for 30 minutes. Then turn out onto a wire rack to cool completely.

  7. Once the cake is completely cooled, you can make the icing.

  8. To make the icing, place the softened cream cheese into a bowl with the vanilla and sifted icing sugar. Using a spoon, mix together vigorously until thick and smooth. Next add in the yoghurt and combine together until smooth. Taste the icing and add any extra yoghurt or icing sugar if required.

  9. Cut the cake in half horizontally and remove the top layer by using two spatulas to lift off the top. Place it on a board still facing up with the spatulas left underneath!

  10. Next place 1/3 of the icing mixture onto the bottom half of the cake and spread out to the edges with a spoon or knife.

  11. Now pick up the top half of the cake and gently place it evenly over the iced bottom half of the cake using the spatulas for support.

  12. Now spread the remaining icing mixture all over the top of the cake and smooth out with a spoon or knife.

  13. Sprinkle over crushed caramel, nuts or toffee crunch if using.

  14. Store in the fridge until ready to serve.

  15. Enjoy!

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