Gluten Free Carrot Cake
For the cake you will need:
- 180g Gluten-free self-raising flour (Dove's Farm is great)
- 140 ml vegetable oil
- 2 eggs
- 200g light brown sugar
- 300g grated carrots
- 100g sultanas
- 75g chopped walnuts
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 tsp bicarbonate of soda
For the icing:
- 175g soft full fat cheese (Philadelphia or similar)
- 50g soft butter or margarine
- 100g sifted icing sugar
- A few drops of vanilla essence
- Walnuts or fondant icing shapes to decorate
Preheat the oven to 150C and grease and line an 8 inch cake tin.
Beat the eggs in a large bowl and then add the grated carrot, chopped walnuts, sultanas, sugar and oil.
Sift in the flour, spices, xanthan gum and bicarbonate of soda and mix until all the ingredients are combined. Pour mixture into prepared tin and cook in the oven for an hour and fifteen minutes . Check it is cooked by placing a skewer in the middle, it should come out clean.
Beat the eggs in a large bowl and then add the grated carrot, chopped walnuts, sultanas, sugar and oil.
Sift in the flour, spices, xanthan gum and bicarbonate of soda and mix until all the ingredients are combined. Pour mixture into prepared tin and cook in the oven for an hour and fifteen minutes . Check it is cooked by placing a skewer in the middle, it should come out clean.
Allow the cake to cool before icing.
To make the icing, place all the ingredients in a bowl and mix well until smooth. Spread over the cake and decorate how ever you like!
This recipe was the result of reading several normal carrot cake recipes. Special mention must go to Mary Berry and Rachel Allen for ideas and inspiration. I altered the recipes to make a gluten-free cake, and it worked marvellously! It was amazingly moist and tasted very fruity and spicy. I may experiment with different fruits or nuts to see how they make a difference, but it went down very well with Amelia, and everyone else!
To make the icing, place all the ingredients in a bowl and mix well until smooth. Spread over the cake and decorate how ever you like!
This recipe was the result of reading several normal carrot cake recipes. Special mention must go to Mary Berry and Rachel Allen for ideas and inspiration. I altered the recipes to make a gluten-free cake, and it worked marvellously! It was amazingly moist and tasted very fruity and spicy. I may experiment with different fruits or nuts to see how they make a difference, but it went down very well with Amelia, and everyone else!