GF Carrot Cake with a hint of coconut

No time like the present, so my first ever GF bake is done, and I have to say I’m very happy. The cake is incredibly moist and tasty. I had more batter than would fit comfortable in the tin so I made a few cupcakes to. What was left (which don’t look very pretty but taste fab!). If you don’t like cream cheese frosting you can simply glaze the top of the cake with icing sugar mixed with water to a thickish pouring consistency then sprinkle lemon or lime zest over the top, but the frosting here makes it a little more of a treat!

Ingredients:
For the cake
150ml vegetable oil
150g dark brown sugar
3 large eggs, beaten
150g self raising gluten free flour, sifted (I used Doves Farm)
1 tsp ground cinnamon – be generous
1 tsp mixed spice
1 tsp bicarbonate of soda
250g carrots, peeled and grated
1 tbs desiccated coconut (optional)
100g golden sultanas
100g Greek style coconut yogurt or vanilla if preferred

For the cream cheese frosting
300g soft cream cheese or mascarpone cheese
112g icing sugar, sifted
Sprinkling desiccated coconut (optional)
Lime zest to taste

Method:
Pre heat oven 180⁰C/gas 4. Grease and line 8 inch round loose bottom cake tin.

With a balloon whisk, mix the sugar with the vegetable oil and then gradually add in the eggs. Whisk for a couple of minutes to get all the sugar dissolved.

Fold in the flour, mixed spice, cinnamon and bicarbonate of soda.

Next add the carrots, sultanas, coconut (if using) and yogurt and mix thoroughly. Scrape round the bowl so you get everything we’ll incorporated and give a final mix.

Tip the mixture into the tin and bake for 45 – 60 minutes until firm to touch. The cake is ready when a skewer inserted into the centre of the cake comes out clean, and it should also sprung back to the touch. It will look quite dark so don’t worry about that.

20140714-141334-51214768.jpg

Transfer to a cooling tray and leave to cool. Then carefully remove from the tin once it has cooled.

To make the frosting whip up the cream cheese, coconut (if using) and icing sugar in a bowl either with an electric beater or by hand. Slice cake in half and sandwich with the frosting then top with frosting and finish off with a scattering of lime zest.

This keeps well in the fridge for 4 days or so.

(Credits: adapted from how2bglutenfree.com)

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