Carrot cake #1 - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 8 - 10
| 115 |
g |
low fat spread, butter or margarine |
| 3 |
large |
eggs, beaten |
| 115 |
g |
fresh dates, finely chopped |
| 150 |
g |
carrot, grated |
| 175 |
g |
pear, peeled, cored and pureed |
| 175 |
g |
gluten free flour |
| 2 |
tsp |
baking powder |
| 2 |
tsp |
ground cinnamon |
| 1 |
tsp |
grated nutmeg |
| ½ |
tsp |
mixed spice |
| ½ |
tsp |
salt |
preheat oven: 190°C, 375°F, Gas 5
| 1. |
Line a 16-18cm (6-7") spring form cake tin with baking parchment. |
| |
| 2. |
Cream the low fat spread, butter or margarine in a large mixing bowl, gradually beat in the eggs, the mixture
may curdle at this stage, but this will not spoil the cake.
|
| |
| 3. |
Mix in the dates, carrot and pear, mix well. |
| |
| 4. |
Sift the gluten free flour, baking powder, spices and salt, then gently fold into the fruit mixture, making
sure it is thoroughly mixed without losing the beaten in air.
|
| |
| 5. |
Spoon the mixture into the cake tin and bake for 55-60 minutes. To check if cooked insert a skewer into the
middle of the cake, it should come out clean.
|
| |
| 6. |
Remove cake from tin and allow to cool on a wire rack. |
| |
Serve with whipped cream, ice cream or Greek yogurt as a refreshing dessert after dinner, or as a cake for afternoon tea. This
cake keeps well in an airtight container for 2-3 days.
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