Article by Angela Haldane
Carrot cake (WF, GF, DF)
A gluten-free version of an old favourite. This cake is nicely spiced. The gluten-free flours suggested work well but can be substituted for any flours.
1 cup self-raising flour (or brown rice flour with appropriate amount of gluten-free baking powder to convert to self raising flour)
1 cup plain flour (or amaranth flour)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tsp bicarbonate of soda
1 cup grape seed oil
1 cup soft brown sugar
4 organic free range eggs
1/2 cup golden syrup
2 1/2 cups grated carrot
1/2 cup chopped pecans or walnuts
Preheat oven to 160°C.
Lightly grease a 23cm round cake tin and line the base and side with baking paper.
Sift the flours, spices and soda into a large bowl and make a well in the centre.
Whisk together the oil, sugar, eggs and golden syrup in a jug until combined. Add this mixture to the well in the flour and gradually stir into the dry ingredients with a metal spoon until smooth.
Stir in the carrot and nuts.
Spoon mixture into the tin and smooth the surface.
Bake for 1 hour 30 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
Leave the cake in the tin for ar least 15 minutes before turning out onto a wire rack to cool completely.