Tomorrow I’m going to visit a friend for morning tea. She is a coeliac so I’ve made a cake, as my contribution, with gluten-free flour. From previous experiments I’ve learned to add a little extra liquid when using g-f flour so increased the quantity of oil slightly. And the cake is perfectly delicious with a lovely texture. Yes, I took a slice off the end – to make it fit in the tin, you understand. And I like to test new recipe variations before inflicting them on others. I’m sure this one will be a winner.
The recipe I've given uses regular, everyday ingredients but it can easily be adapted to be gluten-free, dairy-free (plain icing made with icing sugar and vegetable spread) or vegan (egg substitute and dairy-free icing).
This is an old-fashioned carrot cake with cream cheese frosting. I added a handful of raisins to the mix and lemon zest to the icing. And I used ground allspice rather than mixed spice. You can vary it to suit – add some chopped walnuts and any spice or extra flavouring you prefer.
I’m too lazy to grate the carrots so I use a small food processor – the kind that comes with a stick blender. I blitz the carrots until the pieces are very small. This little food processor is my favourite appliance and is overworked in my kitchen. I was lucky enough to spot an identical model in an op-shop and as it was only $5 took a chance. It works perfectly and is the back-up for when my old one decides it’s had enough.
I hope you will try this recipe and I’d love to hear your comments and see your photos. Enjoy.
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