Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF
Please try, it's gorgeous and the size is perfect for feeding a crowd! Recipe makes 1 layer, can be doubled for a sandwich cake which feeds even more!
Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF
Please try, it's gorgeous and the size is perfect for feeding a crowd! Recipe makes 1 layer, can be doubled for a sandwich cake which feeds even more!
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square
- 2
Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices
- 3
Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins
- 4
Finally add the oil, milk and yogurt and combine everything well
- 5
Pour into your cake tin and smooth over evenly
- 6
Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
- 7
Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one
- 8
Makes 1 layer. For a sandwich cake repeat the recipe
- 9
Add around 60ml (1/4 cup) extra milk if using gluten-free flour
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