GLUTEN FREE CARROT CAKE

by Ripe Deli 26,March,2017 1 Comment

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.



Ripe Deli
Ripe Deli

Author



1 Response

Rose Martine
Rose Martine

24,February,2020

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

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