What you need...
2 cups of gluten-free flour1
1 cup of brown sugar
1 cup of castor sugar2
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
3 eggs3
3 cups of shredded carrots
1 cup of cooking oil
What you need to do...
Combine the flour and other dry ingredients.
Beat the eggs. Add the carrots and oil.
Add the wet mixture to the dry ingredients.
Mix thoroughly, adding more flour if the mixture is too runny4.
Half fill5 a loaf tin and cook at 180ºC6 for 50-60 minutes.
What you can add...
It's carrot cake: what could you possibly want to add? :-)
Actually, Rita in Australia recommends adding a handful of chopped walnuts.
Notes
1 I use a normal size tea cup.
2 You can use two cups of brown sugar if you prefer.
3 You'll need four eggs if the cup you're using is US-standard or a bit bigger tea cup.
4 The mixture is very runny anyway, so don't worry too much. If it's like water, though, make with the flour!
5 No more than that; the cake rises well.
6 That's Gas Mark 4.
More Gluten-Free Recipes : In The UK | In The US
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