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Gluten Free Fruity Carrot Cake
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100g soft brown sugar
•
100g butter or soft margarine
•
2 eggs, beaten
•
1 tsp vanilla extract
•
150g grated carrots
•
150g dried mixed fruit
•
1 tsp ground mixed spice
•
150g gluten-free self raising flour
•
2 tbsp milk
For the cream cheese topping (optional)
•
200g soft cheese
•
75g icing sugar, sifted
•
Grated zest of 1 orange
•
1 tsp vanilla extract
1. Preheat the oven to 180°C / 160°C (fan) / gas mark 4.
2. Grease and line a 18 cm x 9 cm loose bottomed round cake tin—a loaf style tin can
also be used.
3. In a medium sized bowl, use the twin beater attachment to cream together the butter
and sugar on speed setting 6 for 30 seconds. Scrape down the sides of the bowl
then add the vanilla essence. Beat for a further 30 seconds on speed setting 12.
4. Add a little of the beaten egg and process for approximately 10 seconds. Repeat until
all of the beaten egg has been added.
5. Add the rest of the ingredients, stirring gently to combine.
6. Place the mixture into the prepared tin and bake for approx 40 minutes. Leave the
cake to cool for 10 minutes in the tin before turning it out onto a wire rack.
7. To make the topping, beat all the ingredients together using the twin beater
attachment. Once the cake has cooled, spread with the cream cheese topping.
Tip
You can swap the gluten-free flour with standard self raising flour if you are not following
a wheat-free diet
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