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Tuesday, 26 July 2016

I found this recipe for Gluten Free Carrot Cake




Also in the same basket as the recipe for Autumn Berry Bircher Muesli. Its a Woman's Weekly recipe for a light carrot cake - I love how lovely and light the colour of this cake is and that is why I must have kept the recipe.  What I had not appreciated when I chopped it out is that it is Gluten free.  I am very interested in Organic and Vegan cooking  but so far have not tried Gluten free.  I am very interested in the alternative more natural ingredients that are used as substitutes.  I hope to make it this weekend but where the heck am I going to get Xanthum gum - any ideas? 

Might have to pay a visit to Asda.  Apparently this is a good one to freeze (can be stored for one month)  however needs to be defrosted fully - you freeze it without the topping and add that once fully defrosted.  Might be good to batch bake when you have not had time to bake and visitors come calling.

For the cake:

250g/8ox gluten free oat flour
3 tsp gluten free baking powder
1 tsp of Xanthan Gum
1 tsp mixed ground spice
175ml/6 fl oz sunflower or rapeseed oil
175g/6oz light muscovado sugar
3 large eggs
350g/12oz grated carrots which have been peeled and then grated

Topping:

2-3 tablespoons icing sugar
280g-300g carton full fat cream cheese
Zested rind of an orange
28 c 18cm (11 x 7  inch) traybake tin lined with baking parchment.

Pre-set the oven for 180 degrees C Gas Mark 4.

Tip the flour into a bowl and stir in the baking powder, xanthan gum and mixed spice.  Add the oil, sugar and eggs to the bowl.  Beat well until the mixture is smooth then fold in the carrots.  Spoon the mixture into the lined baking tray and level the surface.

Bake the cake for 30 to 40 minutes until it is just firm to the touch.  Remove from the oven and leave in the tin for about 10 to 15 minutes before transferring it to a wire rack to cool completely.

To make the topping beat the icing sugar with the cream cheese to taste .  Spread the mixture over the top of the cooled cake and top with zested orange rind cut the cake into 15 squares to serve. 

Catch you later.

Pattypan

x

P.S.

Want to know what Xanthan gum is  - follow the link here:


There are also a few Gluten free recipes here which look interesting.

UPDATE:

Well I found the Xanthan gum in Waitrose with the gluten free products.   It cost me £2.50 for a tall pot.  So I snaffled some and bought some home.  This recipe will have to wait until the weekend now until I have some more time. 

However I also found the same size pot in M & S.  The same price.  Apparently it helps with a more realistic crumb structure to the cake.

PP

2 comments:

  1. I've seen it for sale in Morrisons' but, google it and you might be able to get it without taking out a loan to buy it from Morrisons lol!

    ReplyDelete
  2. Thank you Sandie - I could do with a trip to Morrisons in Stamford (prefer Stamford Store as I love the veggie section there). Thank you so much. I just looks a really nice light cake.

    Pattypan

    x

    ReplyDelete

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