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Gluten Free Carrot Cake

8 people

135-150 min

Everybody loves a good carrot cake. And this one is so good you could eat it every day.

Carrot cake is the ultimate feel good cake: not only is it absolutely scrumptious, but you feel good about yourself when you eat it because it’s loaded with nutritious carrots. And this gluten free carrot cake recipe goes a step further by adding apples to the mix – that’s double the fruit and veg content! If you want to make it lighter you could try leaving off the icing. But the icing is so yummy we really don’t recommend that.

Cook

Preparation

in 60 minutes

Cooking

in 75-90 minutes

Temperature

170 °C

Place slicedapple, carrot raisins and orange juice in a large dish.
Cover and microwave for 4 minutes to soften the apple and carrot. Mash lightly with a fork and allow to cool.
Preheat the oven.
Place all the dry ingredients in a large bowl. In another bowl, beat together the oil and eggs.
Add to the dry ingredients along with the cooled carrot mixture.
Beat together with a wooden spoon.
Pour into the prepared tin (we recommend a round, 20cm wide tin). Bake until golden and just firm to the touch approximately 1¼ - 1 ½ hrs or until cake is firm to the touch.
Once removed from oven cool in tin until cake is cold.
Beat icing ingredients together and spread onto the cake top and sides or cut in half and spread in the middle and on top.
Decorate with walnut halves, crushed nuts and baby sugar carrots if using and serve.

Ingredients

For the dough:

100

apples, peeled cored and sliced into small chunks (weight after peeling and coring)

250

carrots, grated

raisins

tbsp

orange juice (save zest for icing)

200

brown sugar