Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Name: Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF
Total time: 4500 s
Yield: 16 servings
Cuisine: American
Ingredients: 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*; 2 tsp baking powder; 2 1/2 tsp baking soda / bicarb; 1/4 tsp xanthan gum if using GF flour; 1 tbsp cornflour / corn starch; 150 grams (3/4 cup) granulated sugar; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1 pinch nutmeg, a large pinch; 1 medium banana, very ripe and mashed well; 60 ml (1/4 cup) pineapple puree; 100 grams (2 cups) grated carrot; (1/3 cup) desiccated coconut; 50 grams (1/2 cup) chopped walnuts or pecans (optional); 50 grams (1/3 cup) raisins or sultana/currant mix; 200 ml (3/4 cup) + 1 tbsp) oil; 60 ml (1/4 cup) dairy-free milk such as coconut milk; 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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!

Saved

Ingredients

1 hour 15 mins

16 servings

225 grams(1 & 3/4 cups) plain flour / gluten-free flour*
2 tspbaking powder
2 1/2 tspbaking soda / bicarb
1/4 tspxanthan gum if using GF flour
1 tbspcornflour / corn starch
150 grams (3/4 cup)granulated sugar
1/4 tspground ginger
1/4 tspground cinnamon
1 pinchnutmeg, a large pinch
1medium banana, very ripe and mashed well
60 ml (1/4 cup)pineapple puree
100 grams (2 cups)grated carrot
(1/3 cup) desiccated coconut
50 grams (1/2 cup)chopped walnuts or pecans (optional)
50 grams (1/3 cup)raisins or sultana/currant mix
200 ml (3/4 cup)+ 1 tbsp) oil
60 ml (1/4 cup)dairy-free milk such as coconut milk
60 grams (1/4 cup)dairy-free yogurt such as Alpro coconut

Saved

Steps

1 hour 15 mins

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

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 25, 2013 15:52

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Ingredients

Steps

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