Because on Thursday’s we bake…I have a quirky version of a gluten free carrot cake recipe to share with you. It’s a nutritious, wintery cake to warm your cockles, especially when it’s chilly like tonight. I hope you like it as much as we do!
3 medium sized carrots grated – after all it is carrot cake!
2 small, sweet apples grated
1 satsuma zest and juice
1-2 tsps of grated ginger
50 grams of mixed chopped nuts (be creative, I used a combination of peanuts, almonds, walnuts and pecans)
2 large eggs beaten
125 grams of light soft brown cane sugar
225 grams of self-raising, gluten free flour
125 mls of rapeseed oil (you can also use olive oil. Rapeseed oil has a more subtle taste, and as an added bonus has half of the saturated fat)
1 tsp of cinnamon powder
1 tsp of star anise powder
Preheat the oven at 190 degrees / 170 degrees for a fan oven.
Grease the baking tin with unsalted butter.
In a large mixing bowl; combine the flour, spices, sugar, grated carrots, apples, zest and juice of the satsuma and ginger. Add the beaten eggs and oil and mix, mix, mix!
Transfer the mixture into the baking tin.
Bake for 30-35 minutes or until the cake is golden brown, use a skewer to check if it is cooked through
Let it rest for 5 minutes.
Cut into slices and enjoy.
I decided to forgo the cream cheese frosting on this occasion. You can add frosting or serve with some clotted cream . I simply prefer a slice of this scrummy, soft goodness with a cup of tea. Yummy!
For a recipe for Gluten and Dairy Free Devils Chocolate Cake made with cacao powder go here