GLUTEN FREE CARROT CAKE
GLUTEN FREE CARROT CAKE
¾ cup RICE FLOUR
¼ cup CORNFLOUR
½ cup GROUND ALMONDS
1½ cups CASTER SUGAR
½ tsp SEA SALT
2 tsp BAKING SODA
1 tsp BAKING POWDER
1 tbsp CINNAMON
1 tbsp GROUND GINGER
1 cup WALNUT PIECES
¾ cup DESICCATED COCONUT
¾ cup RICE BRAN OIL
2 EGGS, lightly beaten
1 tsp VANILLA EXTRACT
2 cups of grated CARROT
¾ cup CRUSHED PINEAPPLE, well drained
CREAM CHEESE ICING
250g CREAM CHEESE, softened
100g BUTTER, softened
1 cup ICING SUGAR
1 tsp VANILLA EXTRACT
ZEST & JUICE ½ a LEMON
Pre-heat the oven to 180°C, grease & line a 23cm cake tin.
In a large mixing bowl, sift together all the dry ingredients.
Add the wet ingredients & mix well, pour into the prepared
tin & bake 45-50 minutes until a skewer comes out clean.
Remove from oven & allow to cool completely before icing.
To make the cream cheese icing: in a cake mixer or food
processor, blend together the cream cheese, butter &
icing sugar. Add the vanilla, lemon zest & juice, blending
until smooth.
Spread the icing on top of the cooled cake & decorate to your
liking.
Thanks Ray McVinnie, this cake has been an absolute
favourite at Ripe for years.
1 Response
Rose Martine
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!
Regards
Rose Martine
Leave a comment
Comments will be approved before showing up.
Ripe Deli
Author