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Carrot Cake (WF, GF, DF)

A gluten-free version of an old favourite.  This cake is nicely spiced.  The gluten-free flours suggested work well but can be substituted for any good cake baking plain flours.

Ingredients:

  • 1 cup self-raising flour (or brown rice flour with appropriate amount of gluten-free baking powder to convert to self raising flour)
  • 1 cup plain flour (or amaranth flour)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 tsp bicarbonate of soda
  • 1 cup rice bran oil
  • 1 cup soft brown sugar
  • 4 eggs
  • 1/2 cup golden syrup
  • 2 1/2 cups grated carrot
  • 1/2 cup chopped pecans or walnuts

Method:

  1. Preheat oven to 160°C. 
  2. Lightly grease a 23cm round cake tin and line the base and side with baking paper.
  3. Sift the flours, spices and soda into a large bowl and make a well in the centre.
  4. Whisk together the oil, sugar, eggs and golden syrup in a jug until combined.  Add this mixture to the well in the flour and gradually stir into the dry ingredients with a metal spoon until smooth. 
  5. Stir in the carrot and nuts. 
  6. Spoon mixture into the tin and smooth the surface.  
  7. Bake for 1 hour 30 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
  8. Leave the cake in the tin for ar least 15 minutes before turning out onto a wire rack to cool completely.

 

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