Orange and Carrot Cake

Orange and Carrot Cake

Inspired by: Taste.com.au

Why?

It was a friend’s birthday, and I wanted to try something a little different.

I used:

1 orange grated (including rind)

2 medium sized carrots grated

150g dairy free margarine melted

1 cup brown sugar

2 eggs

2 cups gluten free flour

½ cup rolled oats (if oats are not in your gluten free diet substitute almond meal)

3 tsp baking powder

1 tsp cinnamon

1 tsp allspice

Topping

1/3 cup brown sugar

2 tsp cinnamon

½ orange worth of zest

2 tbsp orange juice.

What I did:

Preheat oven to 180C, and line or grease a cake tin 20cm x 30cm (or equivalent). 
In a medium sized bowl combine melted margarine, grated orange, the grated carrots and the brown sugar and mix well with a wooden spoon. 
Then add the gluten free flour, rolled oats, and baking powder and stir until well combined. 
Beat the eggs in well, and pour the mixture into the cake tin.
Bake for 40-70mins (depending on your oven) or until the cake tester pushed into the middle of the cake comes out clean.

For the topping: in a small bowl combine brown sugar, cinnamon, orange zest, and juice and mix well. Spread evenly over cake while warm.

Comments after eating Orange and Carrot cake!

The birthday girl was very happy with her cake- which was the main aim! I enjoyed the cake very much, although I think I baked it for too long for the type of pan I had. I baked it for 50 mins, but I think I should have checked it after 40 mins (the original recipe says to bake it for 70 mins). It is still delicious, orangy, cinnamony and very enjoyable.

Carrot Cake (with orange icing)

Carrot Cake

Inspired by:

Australian Women’s Weekly

Why?

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

Icing

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!

Carrot and Mint Damper

Carrot and Mint Damper

Inspired by: Masterchef Australia helping me rediscover good old damper! and Alldownunder.com.

Why? I love mint and I will use it in whatever I can. I needed to use up a few carrots, had no eggs, and thought carrot and mint would make a great combination in a bread type recipe.

I used:

2 cups self raising gluten free flour

2 tsp sugar

2 tsp butter

1/2 tsp salt

1 cup dairy free rice milk

2 tbsp dried mint leaves

1 cup grated carrot (2 medium carrots grated)

What I did:

Preheat oven to 190C, and line baking tray.

In a bowl mix together the flour, salt, sugar and mint. 
Add the butter and rub it through the flour until well mixed. 
Add milk a bit at a time, stirring, until a dough forms. 
Add a bit more milk or flour at this point if you need in order to get a good dough. 
Divide into 6 and spoon out on to the tray into mounds with at least an inch between, and bake for 30 mins, or until damper has formed a firm crust.

Comments after eating carrot and mint damper!

Yum! It’s tastes light, herby and refreshing. Love it. Exactly what I was hoping for!

Savoury Capsicum, Zucchini and Carrot Cake

Savoury Capsicum, Zucchini and Carrot Cake

Inspired by:

Bon Appetit- bacon cheddar quick bread with dried pears

Why?

I wanted to use up my egg yolks (from chocolate mousse), and I wanted to try something different. I didn’t have any of the ingredients for this recipe, so I thought I’d substitute with some vegetables and see what happened!

I used:

1 medium/fist size potato grated

½ a zucchini grated

1 medium carrot grated

½ a small capsicum chopped finely

1/3 cup dairy free cheese substitute (if you have one)

1 ¾ cups gluten free self raising flour

2 tsp dried basil

2 tsp garlic flakes

½ tsp salt

½ tsp black pepper

3 large eggs (plus 3 egg yolks)

1/3 cup dairy free rice milk

1/3 cup vegetable oil

What I did:

Preheat oven to 180C. Grease/Line cake tin 25cmx35cm long or equivalent.

Grate vegetables and cheese equivalent (if using) in one bowl. 
In another bowl combine oil, eggs and milk and whisk well. In a large bowl add salt, pepper, basil and garlic to the flour and mix. 
Pour egg mixture over the flour and stir until combined, then add the grated vegetables and cheese equivalent. 
Once the mixture is thoroughly mixed, pour into the prepared tin, making sure the spread of mixture is even. Bake for 30 mins or until a tester poked into the centre comes out clean. 
Leave to cool and store at room temperature.

Comments after eating Savoury Capsicum, Zucchini and Carrot Cake!

Surprisingly good, I am not really a savory person, but this was good. I think it would have been perfect with some bacon. For a concept so new to our family, it all got eaten, so I think that says a lot!