DIY Recipe: Appetizing Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

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

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF You can cook Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF using 18 ingredients and 9 steps. Here is how you cook that.

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

  1. You need 225 grams of (1 & 3/4 cups) plain flour / gluten-free flour*.
  2. You need 2 tsp of baking powder.
  3. It’s 2 1/2 tsp of baking soda / bicarb.
  4. Prepare 1/4 tsp of xanthan gum if using GF flour.
  5. You need 1 tbsp of cornflour / corn starch.
  6. It’s 150 grams (3/4 cup) of granulated sugar.
  7. Prepare 1/4 tsp of ground ginger.
  8. You need 1/4 tsp of ground cinnamon.
  9. Prepare 1 pinch of nutmeg, a large pinch.
  10. It’s 1 of medium banana, very ripe and mashed well.
  11. It’s 60 ml (1/4 cup) of pineapple puree.
  12. You need 100 grams (2 cups) of grated carrot.
  13. You need of (1/3 cup) desiccated coconut.
  14. It’s 50 grams (1/2 cup) of chopped walnuts or pecans (optional).
  15. It’s 50 grams (1/3 cup) of raisins or sultana/currant mix.
  16. You need 200 ml (3/4 cup) of + 1 tbsp) oil.
  17. You need 60 ml (1/4 cup) of dairy-free milk such as coconut milk.
  18. It’s 60 grams (1/4 cup) of dairy-free yogurt such as Alpro coconut.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF step by 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.
  2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices.
  3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins.
  4. Finally add the oil, milk and yogurt and combine everything well.
  5. Pour into your cake tin and smooth over evenly.
  6. Bake for 50 – 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool.
  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.
  8. Makes 1 layer. For a sandwich cake repeat the recipe.
  9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour.

recipe by Vicky@Jacks Free-From Cookbook @cookpad