Easiest Method to Preparing Tasty Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

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Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys crowd-pleaser carrot cake, gf df ef sf nf recipe. To cook vickys crowd-pleaser carrot cake, gf df ef sf nf you need 18 ingredients and 9 steps. Here is how you cook it.

Below are the ingridients that are needed to make a yummy Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

  1. Prepare 225 grams of (1 & 3/4 cups) plain flour / gluten-free flour*.
  2. Provide 2 tsp of baking powder.
  3. Provide 2 1/2 tsp of baking soda / bicarb.
  4. Provide 1/4 tsp of xanthan gum if using GF flour.
  5. Provide 1 tbsp of cornflour / corn starch.
  6. Prepare 150 grams (3/4 cup) of granulated sugar.
  7. Get 1/4 tsp of ground ginger.
  8. Provide 1/4 tsp of ground cinnamon.
  9. Get 1 pinch of nutmeg, a large pinch.
  10. Get 1 of medium banana, very ripe and mashed well.
  11. You need 60 ml (1/4 cup) of pineapple puree.
  12. You need 100 grams (2 cups) of grated carrot.
  13. Use of (1/3 cup) desiccated coconut.
  14. Get 50 grams (1/2 cup) of chopped walnuts or pecans (optional).
  15. Use 50 grams (1/3 cup) of raisins or sultana/currant mix.
  16. Get 200 ml (3/4 cup) of + 1 tbsp) oil.
  17. Provide 60 ml (1/4 cup) of dairy-free milk such as coconut milk.
  18. Take 60 grams (1/4 cup) of dairy-free yogurt such as Alpro coconut.

Ready with the ingridients? Below are the sequences on preparing Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

  1. Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square.
  2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices.
  3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins.
  4. Finally add the oil, milk and yogurt and combine everything well.
  5. Pour into your cake tin and smooth over evenly.
  6. Bake for 50 – 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool.
  7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one.
  8. Makes 1 layer. For a sandwich cake repeat the recipe.
  9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour.

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