For many, living gluten-free has long meant missing out on classic dishes, traditionally cooked with wheat-based flours—until now. We have sourced an amazing carrot cake recipe from Rowie Dillon in her debut cookbook The Power of Flour. This carrot cake will make you feel like your treating yourself without any added nasties. The perfect treat to give your growing kids!
185 g (6 1 /2 oz) superfine (caster) sugar
140 ml (5 fl oz) vegetable oil
1 tsp vanilla extract
140 g (5 oz) rice flour
1 tsp ground cinnamon
1 /2 tsp bicarbonate of soda (baking soda)
1 /2 tsp gluten-free baking powder
1 /4 tsp salt
300 g (10 1 /2 oz) shredded carrots
55 g (2 oz) roasted chopped walnuts Icing
170 g (6 oz) cream cheese (you can use dairy-free cream cheese), softened
3 /4 tsp vanilla extract
255 g (9 oz) pure confectioners’ (icing) sugar
1 tbsp milk
Enough roasted whole walnuts to dress around the edges of your cake
1. Preheat oven to 180ºC (350ºF). Grease and line a 21 cm (8 in) springform cake tin or loaf tin.
2. Use electric beaters to beat the sugar and eggs until pale and fluffy then gradually add the oil and vanilla and beat until smooth.
3. Mix the flour, cinnamon, bicarbonate of soda, baking powder and salt in a bowl. Add to the egg mixture, one cup at a time and beat on low speed until well combined. Add the carrot and roasted walnuts and beat on low speed.
4. Bake for 45 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a wire rack.
5. For the icing, use electric beaters to beat the cream cheese and vanilla until creamy. Reduce speed to low and beat in the confectioners’ (icing) sugar then the milk. Use a palate knife to ice the top first and then the sides of the cake. Decorate with roasted walnuts, carrot and toasted, shredded coconut around the top.
Recipe via Power of Flower Cookbook by Rowie Dillon
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