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April 7, 2014 / thevazfamily

Gluten Free Chocolate “carrot” Cake


With my son being gluten intolerant I like to take a cake with me when I go so that he can have some – I never like to ask anyone who isn’t used to making gluten free to make things as I remember before we had to switch,  thinking it was a hassle..  Anyway – this weekend I took this cake with us –



Its a chocolate cake with a “carrot” hidden inside



The kids loved this when it was cut open to reveal the surprise!


To make this you need to make 2 cakes so it takes a bit of time (I made this in the morning before going for lunch – thats why my chocolate ganache is a bit runny as I didn’t have time to let it thicken before we had to run out the door!)


Cake one – a basic sponge cake baked in a square brownie tin


115g butter

115g sugar

2 eggs

few drops of vanilla essence (optional)

orange food colouring

115g gluten free flour

1 teaspoon gluten free baking powder

1/4 teaspoon xantham gum

Mix together the butter and sugar until pale and fluffy.  Add and egg and spoonful of flour and mix well, add the other egg and orange food colouring and mix – then fold in the rest of the ingredients.  If too dry add a spoonful of milk.   When mixed pour into your greased brownie pan and bake until a knife comes out clean (oven temp 180c).  This should take around 30 minutes – maybe less depending on your tray.  Take out of the pan and allow to cool.


When this is cooled you need to cut this to make your carrots – make these triangles that are not as high as your loaf pan – like this photo below.




Then you can make your chocolate cake mixture..


200g gluten free flour

1 teaspoon gluten free baking powder

1/4 teaspoon xantham gum

2 eggs

125g butter

250g brown sugar (caster or fine)

75g cocoa powder

150ml hot water

100ml cold water

Combine the butter and the sugar until fuffy.   Add the eggs one at a time (with a spoonful of flour to stop them splitting).   Add the rest of the flour , baking powder and xantham gum – mix well.   Mix together the hot water and cocoa powder.  Then add the cold water.   Add this chocolate mix to the other ingredients and mix well.

Now add a thin layer of this mix to the bottom of your loaf tin – this stops the carrots moving around too much 🙂   Note – grease your tin with butter – I forgot to….


Add your “carrots” and then the rest of the mixture.   Cook in the oven at 180c until cooked – around 40 minutes until a knife comes out clean.   Take out of the oven and allow to cook out of the pan on a wire tray.


When it is cold – slice the top so that its flat – you are going flip the cake onto a plate to make the top of the cake the bottom – that way the carrots will be the correct way up!   The cake you have sliced off – crumble to make the “dirt” for the top of the cake


To ice I used a chocolate ganache – mix together 150g of melted chocolate with 150ml of double cream – allow to cool and then use to ice the cake – you push this to the sides of the cake to make the “drips” down the side.   Sprinkle the “dirt” along the top.   Then you need to use add the “carrot” leaves – I used white chocolate with green food colouring but they melted so quickly I would suggest you use green fondant icing or even some fresh herbs (depending on how real you want the carrot tops to look)






Leave a Comment
  1. Reanna / Apr 7 2014 10:47 am

    Love this Sharon!!!!!

    • thevazfamily / Apr 7 2014 11:04 am

      Thanks Reanna! Always good to hear something positive 🙂 x

  2. runningcommando / Apr 7 2014 7:14 pm

    This is amazing Shaz! Think I’ll bake this with the kids next week 🙂 Yum, yum

  3. thevazfamily / Apr 8 2014 6:14 am

    Thanks – they will love it – if you don’t want to do gluten free just substitute plain flour and leave out the xantham gum – let me know how you get on – if its gf invite us for a cup of tea to do a taste test 🙂

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