sharing recipes from one generation to the next
A few weeks ago I posted a carrot cake recipe, a cake my family has loved for a long time. The recent onset of food intolerances and allergies then made me to think that I should make a gluten free adaptation so that those afflicted can have their cake and eat it too! My experience with gluten free baked products has always made me feel that i would perefer to go without than eat unpalatable, heavy, dry interpretations called “cake.” The gluten free carrot cake I baked this morning was a revealation. Yes it was dense, but not heavy, it was moist, but held together when sliced, it was fruit, spicy and moreish.This cake, unlike most is best eaten the day after it is baked……. if you can resist.
Gluten Free Ginger Carrot Cake
3/4 cup all purpose gluten free flour
1 teaspoon xantham gum
1/4 cup psyllium husks
1 teaspoon bicarbonate soda
1 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup brown sugar
1 1/2 cups grated carrots
1/2 cup sultanas
1/2 cup roughly chopped walnuts
1/2 cup roughly chopped crytallised ginger
2/3 cup grape seed oil
2 eggs, lightly beaten
Preheat oven to 160C
Grease and line a large loaf tin with baking paper.
Combine all the dry ingredients plus carrot, fruit and nuts together in a mixing bowl. Make a well in the centre, pour in the eggs and oil, mix to thoroughly combine.
Pour the mixture into the loaf tin. Bake for 45 – 60 minutes, or until the centre springs back. Turn our of the tin and cool on a wire rack. Store in an airtight container
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