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.
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).
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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