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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something that I have loved my whole life.

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

The ingredients needed to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:
  1. Get (1 & 3/4 cups) plain flour / gluten-free flour*
  2. Make ready baking powder
  3. Take baking soda / bicarb
  4. Get xanthan gum if using GF flour
  5. Prepare cornflour / corn starch
  6. Make ready granulated sugar
  7. Get ground ginger
  8. Take ground cinnamon
  9. Make ready nutmeg, a large pinch
  10. Prepare medium banana, very ripe and mashed well
  11. Make ready pineapple puree
  12. Take grated carrot
  13. Get (1/3 cup) desiccated coconut
  14. Take chopped walnuts or pecans (optional)
  15. Make ready raisins or sultana/currant mix
  16. Get + 1 tbsp) oil
  17. Make ready dairy-free milk such as coconut milk
  18. Prepare 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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