I’m a fairly recent convert to carrot cake. It never used to be one I’d reach for (especially if chocolate was on offer!). Although I’m enjoying it more and more now (my palate must be maturing!) as long as it doesn’t have any raisins in it!
With some extra carrots, I decided to try and create my own carrot cake recipe and I have to say, it turned out really well! Ideal for a party, afternoon tea or just because you feel like cake!
230g gluten free self-raising flour blend (I used Doves Farm – Amazon – Freee Self-Raising Flour)
100ml vegetable oil
3 large carrots (or 4 smaller ones)
1 large tbsp. golden syrup
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. mixed spice
1 tsp. vanilla extract
Handful of chopped walnuts
Preheat the oven to 160 degrees C and grease a medium sized cake tin (ideally springform) with butter or oil.
Mix together the dry ingredients in a large bowl then add the eggs, oil, melted butter, grated carrot and vanilla extract and mix thoroughly
Scoop the mixture into the cake tin and pop in the oven for approx. 45 minutes (or until cooked through).
Leave to cool then decorate with cream cheese frosting, candied orange peel/candied carrots (https://www.myrecipes.com/recipe/candied-carrot-curls) and some more chopped walnuts.
For more cake recipes, try these!