Carrot Cake - serves 8 - 12
- for the Cake
- 125g gluten free plain flour
- 60g maize flour or cornflour
- 65g ground almonds
- 3 tsp gluten free baking powder
- 2 tsp mixed spice
- pinch salt
- 350g carrot, grated
- 85g raisins
- 215ml sunflower oil
- 4 large eggs
- 250g brown sugar
- a few drops of vanilla extract
- for the Topping
- 50g butter, at room temperature
- 60g icing sugar
- 200g cream cheese
- zest of 1 orange
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8in round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed
Add the grated carrot and raisins to the flour and stir together.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the dry ingredients.
Pour into the prepared cake tin and bake for 40 to 50 minutes until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.
For the topping soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the orange zest.
Spread onto the top and sides of the cake with a pallet knife.
Decorate with carrot shaped marzipan or walnut halves.
For a special occasion why not decorate your cake with pansies or rose petals.
how to make this recipe dairy free...
Dairy Free Topping
150g dairy free margarine
600g icing sugar
Zest 1 orange
Mix the icing sugar and orange zest into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.