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

Method Easy Cooking Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF the easy

You can create Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF apply 18 bahan dan 9 steps. Here are the steps to make it.

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

We require 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*.

You need 2 tsp baking powder.

We require 2 1/2 tsp baking soda / bicarb.

We need 1/4 tsp xanthan gum if using GF flour.

We require 1 tbsp cornflour / corn starch.

We require 150 grams (3/4 cup) granulated sugar.

You need 1/4 tsp ground ginger.

We need 1/4 tsp ground cinnamon.

We need 1 pinch nutmeg, a large pinch.

You require 1 medium banana, very ripe and mashed well.

We require 60 ml (1/4 cup) pineapple puree.

We require 100 grams (2 cups) grated carrot.

We require (1/3 cup) desiccated coconut.

You need 50 grams (1/2 cup) chopped walnuts or pecans (optional).

You require 50 grams (1/3 cup) raisins or sultana/currant mix.

We require 200 ml (3/4 cup) + 1 tbsp) oil.

You require 60 ml (1/4 cup) dairy-free milk such as coconut milk.

You need 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut.

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

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

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

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

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

Pour into your cake tin and smooth over evenly.

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

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.

Makes 1 layer. For a sandwich cake repeat the recipe.

Add around 60ml (1/4 cup) extra milk if using gluten-free flour.

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