1 Hours 20 - minutes
Around 8 people
This deliciously moist carrot cake is a lovely afternoon tea treat!
2 tsp gluten-free baking powder*
1 tsp ground cinnamon
4 medium eggs (lightly whisked)
1 medium size cooking apple, peeled, cored and diced to give 125g prepared fruit
250g coarse grated carrot
150g sunflower oil
5 tbsp orange juice
150g soft light brown sugar
110g cream cheese
50g butter (at room temperature)
175g icing sugar (sieved)
1 orange (grated zest of)
Baby carrots made with fondant and walnut halves
*Refer to Coeliac UK directory
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1.Place diced apple, carrot, sunflower oil, orange juice and sugar in a large mixing bowl. Cover and microwave for 8 minutes to soften the apple. Mash lightly with a fork. Add the raisins and microwave for a further 5 minutes. Stir and set aside for 1 hour. Mash any remaining apple pieces to a puree.
2.Stir in the remaining cake ingredients and beat together with a wooden spoon.
3.Pour into a 20cm greased and base lined deep round cake tin. Bake for 50-55 minutes in preheated oven at 160?C / 140?c Fan / Gas Mark 3 . Leave in the tin until cold before turning out.
4.Beat icing ingredients together and spread onto cake top. Decorate with carrots and walnut halves and serve.
5.Store in an airtight tin in a cool place for up to 5 days.