Carrot Cake
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Introduction:
An all time favourite - a perfect treat for a mid-afternoon break with a cup of tea or coffee!
Notes:
12 Servings
Preparation:
Pre-heat the oven to 180°C/350°F/Gas Mark 4 and grease and base line an 8inch (20cm) cake tin or a 2lb loaf tin.
Ingredients:
200g (8oz) Juvela Gluten-Free fibre mix
1tsp gluten free baking powder*
150g (6oz) light muscavado sugar
50g (2oz) walnuts, chopped*
125g (5oz) carrots, grated
1 ripe banana, mashed
4 medium eggs, beaten
150ml (6fl oz) vegetable or sunflower oil
Filling
200g (8oz) cream cheese*
50g (2oz) soft margarine
100g (4oz) icing sugar
1tsp vanilla essence
To decorate: walnut halves or physalis fruit
* Please check the Food List for suitable gluten-free brands.
Method:
- Place all the ingredients into a large bowl and beat together thoroughly.
- Turn the mixture into the prepared tin, smooth the surface and bake in a pre-heated oven for 45-50 minutes until well risen and firm. Allow to cool.
- For the topping and filling, place all ingredients in a bowl and mix together until smooth.
- If filling the cake with icing, slice cake in half (lengthways) using a sharp knife.
- Spread half the mixture on to base sponge, place other half of cake on top and spread the top with remaining cream cheese mixture.
- Decorate with either the Physalis fruit for a special occasion, or some walnut halves.
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