Carrot Cake is an all-time favourite, just the mention seems to make people weak at the knees, try it! Say Carrot Cake to the next person you see, someone that you know that is or else you run the risk of receiving confused stares in return. This cake is easy-peasy-lemon-squeezy and so moist and yummy no one will ever know it’s GF.
I love cake mixtures that you shove in one bowl and stir, it’s satisfying on many levels not to mention less washing up! You could also top this cake with orange zest if you use a fresh orange for the topping – I’ve cheated in the past and used juice from the fridge, but today I had a clementine left in the fruit bowl which worked perfectly.
The other wonderful thing about this cake is it lasts longer, I can make this on Monday and it’s still moist and fresh on Wednesday….if indeed it lasts that long….which it won’t.
115g/4oz GF plain flour I used Doves Farm on this occasion
1tsp baking powder
1/2 tsp bicarb of soda
1/2 tsp cinnamon
1/2 tsp nutmeg
115g/4oz soft brown sugar
60ml vegetable oil
2 finely grated carrots
440g tin of crushed pineapple (or quickly blend cubes or slices)
60g cream cheese
125g icing sugar
1tsp orange juice
1tsp vanilla essence
- Add all the ingredients to a large bowl and stir … that’s it!
- The mixture will be very wet and sloppy, don’t fear, it’s supposed to be like that, pour into a prepared round cake tin and bake in an oven on 180C/350F/Gas 4 for 35mins.
- Wait for cake to completely cool.
- To make icing add all the ingredients to a bowl and beat until smooth and creamy then spread across the top of the cake.
- Sit back and admire!