Wednesday, 28 November 2012

Gluten Free Carrot Cake

This is a lovely cake - in this case more a carrot loaf as its baked in a loaf tin (23 x 13 x 7 cm) and has been adapted from Phil Vickery's Seriously Good Gluten Free Baking. Its all the better for its cream cheese frosting. 

The Cake Ingredients
Vegetable oil for oiling
150g xylitol
125ml sunflower oil
2 large eggs
225g (Doves Farm) gluten free four
1 teaspoon xanthan gum
1/2 teaspoon bicarbonate soda 
1/2 teaspoon gluten free baking powder
1/2 teaspoon mixed spice 
2-4 tablespoons lactofree or non-dairy milk
250g grated carrot (I did mine in the blender)

The Frosting Ingredients
200g lactofree cream cheese or vegan tofu cream cheese
75g Billingtons golden unrefined icing sugar
1/2 teaspoon ground cinnamon
zest of 1 orange 

The Method
Preheat oven to 180C (GM4) and oil the loaf tin.

Blend together xylitol, oil and eggs with electric whisk.

Sift in the bicarb, flour, xanthan gum, baking powder, mixed spice and mix again til well incorporated. 

Add the milk, 2 tablespoons at first mix in to loosen the mixture, add a bit more if you feel it needs to be looser. 

Stir in the grated carrot until its evenly distributed. 

Spoon the mixture into the loaf tin and bake for 40-50 minutes. 

Check it after 40 minutes - it may need a bit more - its done once the skewer comes out clean from the middle of the cake. 

Once its ready, take out the oven, leave in tin to cool for about 10 minutes, then remove and place on wire rack to cool completely. 

Once its cool, it only takes a few moments to whip together the the frosting - just put all the frosting ingredients in a bowl and mix with a fork until everything is combined and smooth.

Then smother the cool cake... Done!


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