Gluten Free Carrot Cake Food

GLUTEN-FREE CARROT CAKE

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
• Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
• Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
• Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
• Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)

Steps:

• To toast the pecans, spread on a baking tray and place in the oven at 180 C/350 F/Gas 4 for about 10 minutes, turning a couple of times during toasting.
• Allow to cool completely and rough-chop to desired size. Set aside.
• While the pecans are toasting : Coarse-grate the pre-peeled and trimmed carrots. Set aside.
• Zest the orange and set aside with the carrots.
• Weigh and mix together the flour, almonds, xanthan gum, salt, baking powder, bicarbonate of soda, and spices. TIP : Weigh into an airtight container and shake vigorously to mix. Set aside.
• Preheat the oven to 170 C/325 F/Gas 3.
• Base-line two 8 inch (20 cm), non-stick, round baking tins with baking paper.
• Weigh the sugar, eggs, oil, carrot puree and vanilla extract into a large mixing bowl.
• Beat thoroughly for at least 3 to 4 minutes using an electric whisk until well blended, smooth, silky and beginning to pale.
• Add the carrots and zest to the bowl and gently fold through.
• Add the chopped pecans and dry flour-spice mix and gently fold through until just combined and even.
• Divide the mixture between the two cake tins evenly and smooth the tops.
• Bake for 30 to 40 minutes until a skewer inserted comes out clean and the tops are firm.
• Remove the cakes from the tins and transfer to a wire rack to cool, placing a clean tea towel over the top.
• Once completely cool, layer and decorate with cream cheese frosting (see separate recipe sheet).
• You may also wish to decorate with some caramelised chopped pecans and caramelised carrot. See NOTES below

CAN'T BELIEVE IT'S GLUTEN-FREE CARROT CAKE

Steps:

• Preheat oven to 300 degrees.
• In a large bowl, combine oil, sugar, and brown sugar. Mix well.
• Add all remaining ingredients except for nuts and carrots. Mix well, being sure that no lumps remain in the batter.
• Mix in carrots and nuts.
• Pour batter into greased 8x8 or 9x9 baking pan.Bake 45-55 minutes, until toothpick inserted in center tests clean.
• Note that this cake with have a bit of a dome when first removed from the oven. It will settle as it cools.
• For icing: Combine powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk as needed.
• Spread icing on cooled cake.Freeze extra portions.

THE WORLDS BEST CARROT CAKE (GLUTEN FREE)

Steps:

• Preheat oven to 350°F
• In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside.
• In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained.
• Gradually beat in the flour mixture until well mixed.
• Fold in the carrots and walnuts, if using.
• Pour the batter into a greased 9" by 13" pan.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Frost with a cream cheese frosting if desired.