Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Carrot Cake
Our gluten free carrot cake is a real favourite - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!
-
Cook: 45 mins
Prep: 15 mins - 9
- Easy
- Suitable for home freezing
Go back
Carrot Cake
Our gluten free carrot cake is a real favourite - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!
-
Cook: 45 mins
Prep: 15 mins - 9
- Easy
- Suitable for home freezing
Ingredients
| 175g Juvela Gluten Free Fibre Mix | |
| 1tsp baking powder | |
| 175g light muscovado sugar | |
| 50g chopped pecans | |
| 140g grated carrots | |
| 100g raisins | |
| Zest of an orange | |
| 3 medium eggs, beaten | |
| 175ml sunflower oil | |
| Topping | |
| 200g cream cheese | |
| 50g (2oz) butter | |
| 100g (4oz) icing sugar | |
| 1tsp vanilla essence | |
| Orange zest | |
| To decorate | |
| Roughly chopped pecans |
Method
- You will need an 8inch (20cm) round or square cake tin, greased and base lined
- Place all the ingredients into a large bowl and beat together thoroughly with an electric whisk or food mixer.
- Turn the mixture into the prepared tin and smooth the surface with a spatula.
- Bake in a preheated oven (Oven temperature: 180ºC/350ºF/Gas Mark 4) for 45-50minutes.
- For the topping, place all the ingredients into a bowl and blend together until smooth.
- Spread over the top of the cake and decorate with chopped pecans.
Reviews (1)
Fiona N.
This cake turned out beautifully. Light and moist. Needed a bit longer in oven.
3rd Feb 2024
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