Step by Step to Make Delicious 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 it.

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

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