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

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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 only need 18 ingredients and 9 steps. Here is how you do that.

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