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.
