If you are a regular reader, you may have noticed a theme going on with my gluten free cooking. It has become pretty obvious that I like cake, a lot of cake. And by looking through many previous ‘gluten free Friday’ posts, the majority of them seem to be cake oriented. I usually cook up a yummy cake on Friday so I have something for nibbling on over the weekend with my cup of coffee, and for those unexpected guests. Anything left over (which is extremely rare) I pop in the freezer and Miss B gets it in her lunch box during the week. Win/ win all ’round, I say.
I decided on a gluten free carrot cake this week. I have an overabundance of carrots growing in the garden, and now that spring is here, I am needing that garden space for different crops. So out came the carrots. And I have to say, home grown carrots taste nothing like a shop carrot. They are so super sweet and tasty, all the better for cake!
So here is my adaption (of many recipes) for a gluten free carrot cake. Oh, I forgot to mention that it’s moo free too. Yay!
::RECIPE- GLUTEN FREE CARROT CAKE::
2 cups gluten free plain flour
2 teaspoons baking powder
1 3/4 teaspoons baking soda
1/2 teaspoons salt
1 teaspoon cinnamon
1 3/4 cups sugar (next time I might use 1 1/2 cups)
3/4 cup plus 2 tablespoons olive oil
1 tablespoon natural goat yoghurt (I have seen it made with mayonnaise instead of the yoghurt)
2 cups grated carrots
1/2 cup chopped walnuts
440g (1 8 1/2 ounce) can crushed pineapple with juice
1. Preheat oven to 175 C (350 F) and grease or line a 23 x 33 cm (9×13″) baking pan.
2.In a large bowl sift together the flour, baking powder, baking soda, salt and cinnamon.
3. Add the sugar and combine well.
4. In a separate bowl, mix together olive oil, eggs, and yoghurt.
5. Add the olive oil mixture to your dry ingredients. Stir well.
6. Stir in the carrots, walnuts, and pineapple.
7. Spread the cake batter into prepared pan and bake for 30 minutes or until a skewer comes out clean. (My oven was a bit slow, and it took about 45 minutes today- strange!).
8. Leave to cool in the pan for 5 minutes before turning onto a wire rack to cool.
9. When cake is cool, decorate your cake.
For my icing, I used about 2 cups of icing sugar, 2 tablespoons of melted dairy free spread, a few drops of best vanilla and mixed it all into a paste. I then added a few drops of water at a time to reach my desired consistency.
The result is one very deliciously light and fluffy, yet moist, gluten free carrot cake.