Ingredients vickys 12 carrot walnut cake gluten dairy egg soy free
225 grams plain flour/gluten-free all purpose flour*
2 tsp baking powder
2 1/2 tsp baking soda / bicarb
150 grams granulated sugar
1 tbsp cornflour/starch
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 pinch nutmeg a large pinch
2 medium bananas very ripe and mashed well
100 grams grated carrot
50 grams broken walnuts or pecans
50 grams raisins or sultana/currant mix
200 ml oil
50 ml dairy-free milk such as hazelnut almond or rice milk
60 grams dairy-free yogurt such as coconut
how to make vickys 12 carrot walnut cake gluten dairy egg soy free
Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin
Combine the flour, baking powder, baking soda, cornflour, sugar and spices
Add in the mashed banana, grated carrot, nuts & raisins
Finally add the oil, milk and yogurt and combine everything well
Pour into your cake tin and smooth over evenly
Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
Frost with buttercream flavoured with orange essence and sprinkled with orange zest, crushed walnuts/pecans and a dusting of powdered sugar
Makes 1 layer. For a sandwich cake repeat the recipe
Fantastic as an Easter or Christmas cake!
* add around 60ml extra milk if using gluten-free flour and a 1/2 tsp of xanthan gum
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