Gluten- and Dairy-free Carrot Cake
Recipe submitted by Meggles
For those with gluten or dairy intolerant friends and family, this cake is a smashing success!
Serves 8
Ingredients
- 4 eggs
- 310ml vegetable oil
- 1 tbs vanilla extract
- 130g castor sugar
- 200g brown sugar
- 300g gluten-free plain flour
- 1 tsp baking powder
- 2 tsp bi-carb soda
- 4 tsp cinnamon
- 3c grated carrots
Method
- Preheat the oven to 165celcius.
- In a bowl, mix the eggs, oil and vanilla until thick and set aside.
- 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.
- Add the wet ingredients, and mix until just combined - don't overmix the batter as the cake will become heavy and dense.
- 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.
- Allow to cool, and turn out onto a wire rack to allow to cool entirely before frosting.
Notes & Tips
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).
