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

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

  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