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http://www.lifestylefood.com.au/recipes/17224/gluten-and-dairyfree-carrot-cake

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Gluten- and Dairy-free Carrot Cake

For those with gluten or dairy intolerant friends and family, this cake is a smashing success!

Ingredients

Method

  • 1.

    Preheat the oven to 165celcius.

  • 2.

    In a bowl, mix the eggs, oil and vanilla until thick and set aside.

  • 3.

    In a large bowl, combine the flour, baking powder, bi-carb and cinnamon. When well mixed, add the carrot and toss until carrots are well covered with the flour mix.

  • 4.

    Add the wet ingredients, and mix until just combined - don't overmix the batter as the cake will become heavy and dense.

  • 5.

    Pour into lined and buttered tin (I use a 20cm springform tins)and bake for 45-60mins, or until a skewer comes out cleanly from the centre of the cake.

  • 6.

    Allow to cool, and turn out onto a wire rack to allow to cool entirely before frosting.

Notes

I use a cream cheese frosting for the cake. Alternatively, use a vanilla frosting (made with margarine) to continue the dairy-free theme, or serve the cream cheese frosting on the side (recipe separate).

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Gluten- and Dairy-free Carrot Cake.

 
 

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