A delicious rich and moist cake with the warm, flavoursome combination of carrots, cinnamon and orange! This is also a nut-free version of this cake
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| Carrot Cake |
Ingredients
240g carrots, topped, tailed and peeled
175g
brown muscovado sugar
200g gluten-free flour
2
¾ teaspoons of gluten-free baking powder
½
teaspoon xanthan gum
1
teaspoon bicarbonate of soda
2
teaspoons ground cinnamon
Grated
zest of 1 large orange
150ml
vegetable oil
2
large eggs
½
teaspoon vanilla extract
For the
frosting:
400g icing sugar
110g dairy-free margarine
110g vegetable shortening (I use TREX)
¼ teaspoon vanilla extract
Mini
sugar carrots to decorate
What to do
Preheat your oven to 180 C / 350 F / Gas 4. Lightly oil a deep 20cm cake tin and line
with parchment paper.
Sift together the gluten-free flour with the gluten-free
baking powder, xanthan gum, bicarbonate of soda and ground cinnamon.
Combine the vegetable oil, grated orange zest, eggs and vanilla extract.
Add to the flour, with the finely grated
carrots. Mix well for 1-2 minutes with
an electric whisk.
Scoop the mixture into your prepared tin and gently level the top.
Bake
for 45-50 minutes until firm to the touch, or until a skewer inserted comes out
clean.
Meanwhile,
prepare the frosting by whisking all the ingredients together until light and smooth.
When cool, spread the frosting on top of your
cake and decorate with sugar carrots if using.
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