Gluten free carrot cake with maple icing

Gluten Free Carrot Cake with Maple Icing

Carrot cake – moist, rich lovely and almost counts as one of your 5 a day. Honest.

This recipe is based on one I found in the excellent book, Gluten-free Baker by Masterchef finalist Hannah Miles.

Does coconut count as a nut? If not, then this recipe is nut free.

Ingredients

200g Plain Tritamyl Flour
100g butter (chilled)
75ml cold water

2 carrots, peeled and then grated
1 apple, grated
Half tsp xanthan gum

Half tsp baking poweder

Directions:

1.Beat butter, maple syrup and cream cheese in a large bowl with an electric mixer until light and fluffy.

2.Add icing sugar and vanilla extract and blend again until smooth.

3. Pour/smear onto the cooled cake.

The icing on the cake

  • 50g butter
  • 50g cream cheese
  • 50g icing sugar
  • 2 generous tablespoons of maple syrup
  • 1 lemon

1.Beat butter, maple syrup and cream cheese in a large bowl with an electric mixer until light and fluffy.

2.Add icing sugar and vanilla extract and blend again until smooth.

3. Pour/smear onto the cooled cake.

Congrats!

Gluten free carrot cake with maple icing
So tasty that there wasn’t even a whole slice left to photograph
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