Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF Great recipe for Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake). A fond childhood memory is going to my grannies house after school and getting a slice of ginger cake, thickly spread with butter to eat as I went on my way home. I love this bake and it's just as delicious served with. You can cook Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF using 18 ingredients and 9 steps. Here is how you achieve that.

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Ingredients of Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

  1. You need 225 grams of (1 & 3/4 cups) plain flour / gluten-free flour*.
  2. It's 2 tsp of baking powder.
  3. It's 2 1/2 tsp of baking soda / bicarb.
  4. Prepare 1/4 tsp of xanthan gum if using GF flour.
  5. It's 1 tbsp of cornflour / corn starch.
  6. You need 150 grams (3/4 cup) of granulated sugar.
  7. Prepare 1/4 tsp of ground ginger.
  8. It's 1/4 tsp of ground cinnamon.
  9. You need 1 pinch of nutmeg, a large pinch.
  10. It's 1 of medium banana, very ripe and mashed well.
  11. You need 60 ml (1/4 cup) of pineapple puree.
  12. You need 100 grams (2 cups) of grated carrot.
  13. You need of (1/3 cup) desiccated coconut.
  14. Prepare 50 grams (1/2 cup) of chopped walnuts or pecans (optional).
  15. It's 50 grams (1/3 cup) of raisins or sultana/currant mix.
  16. It's 200 ml (3/4 cup) of + 1 tbsp) oil.
  17. Prepare 60 ml (1/4 cup) of dairy-free milk such as coconut milk.
  18. Prepare 60 grams (1/4 cup) of dairy-free yogurt such as Alpro coconut.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF step by step

  1. Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square.
  2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices.
  3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins.
  4. Finally add the oil, milk and yogurt and combine everything well.
  5. Pour into your cake tin and smooth over evenly.
  6. Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool.
  7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one.
  8. Makes 1 layer. For a sandwich cake repeat the recipe.
  9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour.

These carrot cake cupcakes are loaded with flavor and texture, you would never know they were gluten and dairy free. So moist and easy to make, you guys are going to love these cupcakes. Jump to Video · Jump to Recipe. This carrot cake is a single layer cake. There are no fancy layers to this cake, so it might feel a little more approachable to Be sure to scroll to the end of this post to print out the complete recipe so you can make this cake at home.