The most delish GF carrot cake recipe!
All this talk of carrots could lead to only one thing: A real carrot cake!
We don't always hold a lot of hope for fantastic tasting GF recipes but this was too good not to share. If anyone has suggestions for egg alternatives to make it vegan friendly, please tell the group. Ditto for the cream cheese icing.
Ingredients:
- 1½ cups of sugar
- 2 cups self-raising gluten-free flour
- 2 teaspoons cinnamon
- ½ teaspoon mixed spice
- 1½ teaspoons baking soda
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 225g can crushed pineapple in juice
- 2 cups grated carrot
- ¼ cup chopped walnuts
- ¼ cup raisins
Icing:
- 50g butter, softened (really important, too solid and it will leave lumps)
- 100g cream cheese
- 1½ cups icing sugar
- 1-2 teaspoons lemon juice
- ¼ cup chopped walnuts
Method:
- Preheat the oven to 180°C. You can use a lined 22cm round tin or experiment like I did with muffin tins (it does make more than 12 though!).
- Put all the dry ingredients in a large bowl, give them a quick stir.
- Add the eggs, oil, pineapple + juice, grated carrot, walnuts and raisins and mix until well combined.
- Pour the cake mix into the tin (or muffin tins) and bake in the oven for 50 - 60 minutes or until a skewer comes out clean. (Muffins were more like 30 minutes.)
- After removing from oven, allow to rest for 10 minutes. This stops if from falling apart when removing it from the tin. - No cheating!
Cream Cheese Icing - for the full authentic experience.....
- Place softened butter and cream cheese in a bowl and beat until smooth.
- Add the icing sugar and lemon juice and beat until well combined.
- Smooth icing over the well cooled cake(s). Top with a walnut.
Enjoy with your favourite people!