Post by kickingfrog on Jan 28, 2011 15:01:46 GMT
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Ali’s Carrot Cake
Posted by Ali - West Sussex on 1/2/2005
GF board
I have just tried (and tested) a lovely carrot cake which I baked this afternoon. As my gluten free baking prowess is not that great, I thought I would share the recipe...if I can do it, anyone can! I am eating it without the frosting, as I can't have lactose but it's nice without, especially warm out of the oven! It's an Australian recipe hence the cups method.
Preheat oven to Gas Mark 4 (180 - 190C), Grease and line a deep 23cm round cake tin.
1 cup (250ml) vegetable oil
1 1/3 cups (250g) firmly packed brown sugar
3 large eggs
3 cups (720g) coarsely grated carrots
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375) SR flour (I used Doves Farm Plain G/F Flour and added 5 teaspoons G/F baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Lemon & Cream Cheese Frosting
30g butter
80g cream cheese, softened
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar
Beat oil, sugar and eggs in large bowl with electric mixer until thick and creamy.
Stir in carrots and nuts, then sifted dry ingredients.
Pour mixture into prepared pan, bake for about 1 1/4 hours. (Recipe says cover loosely with foil halfway through cooking, but opening the oven door made mine sink in the middle).
Stand cake for 5 minutes, turn onto wire rack to cool. Spread lemon and cream cheese frosting over cold cake.
For frosting...beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.
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Ali’s Carrot Cake
Posted by Ali - West Sussex on 1/2/2005
GF board
I have just tried (and tested) a lovely carrot cake which I baked this afternoon. As my gluten free baking prowess is not that great, I thought I would share the recipe...if I can do it, anyone can! I am eating it without the frosting, as I can't have lactose but it's nice without, especially warm out of the oven! It's an Australian recipe hence the cups method.
Preheat oven to Gas Mark 4 (180 - 190C), Grease and line a deep 23cm round cake tin.
1 cup (250ml) vegetable oil
1 1/3 cups (250g) firmly packed brown sugar
3 large eggs
3 cups (720g) coarsely grated carrots
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375) SR flour (I used Doves Farm Plain G/F Flour and added 5 teaspoons G/F baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Lemon & Cream Cheese Frosting
30g butter
80g cream cheese, softened
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar
Beat oil, sugar and eggs in large bowl with electric mixer until thick and creamy.
Stir in carrots and nuts, then sifted dry ingredients.
Pour mixture into prepared pan, bake for about 1 1/4 hours. (Recipe says cover loosely with foil halfway through cooking, but opening the oven door made mine sink in the middle).
Stand cake for 5 minutes, turn onto wire rack to cool. Spread lemon and cream cheese frosting over cold cake.
For frosting...beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.
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