Carrot Cake

Carrot Cake

Tags: DessertsCakes and biscuits
3
5

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

Ingredients:

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
Muscavado 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 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 sliced apple, 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 and 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.
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At a glance

Preparation time
60 min
Cooking time:
75-90 min
Temperature
170°C
Difficulty
easy
Servings
8
Products in this recipe