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!
Saol gan Gluten 