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

Name: How to cook Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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!

Ingredient

Food ration :

16 servings

Cooking time :

1 hour 15 mins

225 grams

(1 & 3/4 cups) plain flour / gluten-free flour*

2 tsp

medium banana, very ripe and mashed well

60 ml (1/4 cup)

chopped walnuts or pecans (optional)

50 grams (1/3 cup)

raisins or sultana/currant mix

200 ml (3/4 cup)

dairy-free milk such as coconut milk

60 grams (1/4 cup)

dairy-free yogurt such as Alpro coconut

Cooking instructions

* Step 1

Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square

* Step 2

Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices

* Step 3

Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins

* Step 4

Finally add the oil, milk and yogurt and combine everything well

* Step 5

Pour into your cake tin and smooth over evenly

* Step 6

Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool

* Step 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