Steamed Gluten Free Carrot Cake Food

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

STEAMED GLUTEN FREE CARROT CAKE

Steps:

• Grease and line a 8-inch cake pan or 1-1/2 quart casserole dish with parchment. Make sure it fits into your steamer or slow cooker.
• In a large bowl sift or whisk the first 7 dry ingredients until well combined. In a medium bowl mix the brown sugar and the next 7 wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into the pan or dish and place in the steamer. Add hot water to your steamer to reach at least an inch and place double layer of paper towels to fit pan and cover with towels hanging out to help catch excess steam from dripping on cake. Bring water to a boil and lower heat to medium low steam on stove for 45-50 minutes check with a toothpick in the center. It should be dry.
• In a slow cooker add about 1 cup of water to the bottom of slow cooker. Place you pan or dish in the bottom. Place a double layer of paper towel to hang over the top. Place lid on cooker and cook on high for 50-60 minutes Check with a toothpick .