Carrot Cake

Carrot Cake

Tags: Desserts Cakes and biscuits
4
6

The most enticingly moist yummy carrot cake you will ever come across, no one will believe it is gluten free.

Ingredients:

For the dough:
100 g
peeled and cored weight cooking apples, sliced
250 g
carrots, grated
85 g
raisins
4 tbsp
orange juice (save zest for icing)
200 g
brown sugar
or
200 g
Muscovado sugar
300 g
2 tsp
baking powder
1 tsp
baking soda
2 tsp
mixed spice
50 g
pecans, roughly chopped
or
50 g
walnuts, coarsely chopped
175 ml
sunflower oil
4
eggs, beaten
For the glaze / icing:
115 g
full fat cream cheese
50 g
butter
300 g
icing sugar
1
orange zest
For the decoration:
pecan or walnut halves
sugar carrots

Preparation

  • 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.