Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF
Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys crowd-pleaser carrot cake, gf df ef sf nf using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:
  1. Take 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*
  2. Get 2 tsp baking powder
  3. Take 2 1/2 tsp baking soda / bicarb
  4. Take 1/4 tsp xanthan gum if using GF flour
  5. Make ready 1 tbsp cornflour / corn starch
  6. Make ready 150 grams (3/4 cup) granulated sugar
  7. Get 1/4 tsp ground ginger
  8. Prepare 1/4 tsp ground cinnamon
  9. Take 1 pinch nutmeg, a large pinch
  10. Prepare 1 medium banana, very ripe and mashed well
  11. Prepare 60 ml (1/4 cup) pineapple puree
  12. Take 100 grams (2 cups) grated carrot
  13. Get (1/3 cup) desiccated coconut
  14. Take 50 grams (1/2 cup) chopped walnuts or pecans (optional)
  15. Get 50 grams (1/3 cup) raisins or sultana/currant mix
  16. Take 200 ml (3/4 cup) + 1 tbsp) oil
  17. Take 60 ml (1/4 cup) dairy-free milk such as coconut milk
  18. Get 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut
Steps to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square
  2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices
  3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins
  4. Finally add the oil, milk and yogurt and combine everything well
  5. Pour into your cake tin and smooth over evenly
  6. Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
  7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one
  8. Makes 1 layer. For a sandwich cake repeat the recipe
  9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour

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