Tuesday, 13 December 2011

Carrot Cake (with orange icing)

Carrot Cake

Inspired by:
Australian Women’s Weekly

It was my mother’s birthday and  Aunties and Uncles and Grandparents were visiting.

I used:
2 eggs
1 cup gluten free self raising flour
1/2 cup rolled oats (if oats aren't in your gluten free diet substitute almond meal)
1 cup brown sugar
¾ cup vegetable oil
1 tsp vanilla
3 medium carrots grated
1tsp bicarb soda
1tsp mixed spice
1tsp cinnamon
Pinch salt

Juice of half an orange
Zest of an orange
2 cups icing sugar

What I did:
Preheat oven to 170C and line cake tin 25cm in diameter (or equivalent).
In a medium sized bowl combine grated carrot, brown sugar, vegetable oil, vanilla and eggs together and mix well with a wooden spoon. 
Add gluten free flour, oats, bicarb soda, mixed spice, cinnamon and salt, and mix until well combined. 
Pour mixture into cake tin and bake for 50-70 mins or until a cake tester pushed into the middle of the cake comes out clean.
In a small bowl mix orange juice, zest and icing sugar together until smooth, pour over cake and serve while still warm.

Comments after eating Carrot Cake!
It was delicious, especially eaten warm with the orange icing. Everyone enjoyed it very much.
I was interrupted while cooking this cake and so I’m not sure if the timing in the oven is accurate as I had to put it in the oven twice, hours apart. Allow more time the first time you bake it just in case.
Can also use this recipe for cupcakes (see above, although they are iced differently).

PS. Sorry about the terrible picture! But hopefully you can see how moist and delicious it was!

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