Name: Carrot Cake
Yield: 8 people
Ingredients: 15 g /4oz GF plain flour I used Doves Farm on this occasion; 1 tsp baking powder; 1/2 tsp bicarb of soda; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 115 g /4oz soft brown sugar; 60 ml vegetable oil; 2 eggs; 2 finely grated carrots; 440 g tin of crushed pineapple ((or quickly blend cubes or slices)); 60 g butter; 60 g cream cheese; 125 g icing sugar; 1 tsp orange juice; 1 tsp vanilla essence

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Carrot Cake is an all-time favourite, just the mention seems to make people weak at the knees, try it, go on dare you! Say Carrot Cake to the next person you see, someone that you know that is or else you run the risk of funny looks and people ushering their children behind their backs!! This cake is easy-peasy-lemon-squeezy and so moist and yummy no one will ever know it’s gluten free.

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. On the occasion I photographed this cake I had actually made it for Brett for his birthday, I simply doubled the ingredients and layered the sponges with the extra frosting; quite the showstopper I think you’ll agree?

5 from 1 vote

Carrot Cake

One of those lusciously easy cakes where you literally just shove everything into a bowl and stir, utterly satisfying and tastes divine too, best of both worlds!

Servings: 8 people

Ingredients

15 g /4oz GF plain flour I used Doves Farm on this occasion
1 tsp baking powder
1/2 tsp bicarb of soda
1/2 tsp cinnamon
1/2 tsp nutmeg
115 g /4oz soft brown sugar
60 ml vegetable oil
2 eggs
2 finely grated carrots
440 g tin of crushed pineapple (or quickly blend cubes or slices)

Frosting

60 g butter
60 g cream cheese
125 g icing sugar
1 tsp orange juice
1 tsp vanilla essence

Instructions

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!