16 serves
Ingredients:
280g carrots
85g dried cranberries
150g pumpkin seeds
2 tsp xanthan gum
3 tsp boiling water
250 ml sunflower oil
310 g white sugar
3 eggs (medium sized)
1 tsp vanilla extract
280 g (2 cups) gluten free flour*
1/2 tsp salt
1 tsp ground nutmeg
3 tsp ground cinnamon
3 tsp ground ginger
2 tsp mixed spice
1 tbsp orange juice
2 tsp baking soda
Icing
2 egg whites (from small eggs)
2 tsp lemon juice
2 cups white sugar
Method:
Preheat the oven to 160 degrees celcius
Spray a cake tin wit oil
Grate chopped carrots, speed 5.5, 4 seconds (set aside)
Place the dried cranberries and pumpkin seeds in the mixing bowl, chop spd 6, 4 seconds. Set aside.
Place the oil, sugar, xanthan gum, vanilla essence, and eggs into the mixing bowl. Mix, speed 3.5, 20 seconds.
In a cup dissolve the baking soda in the orange juice.
Add the cake ingredients to the mxing bowl minus the icing ingredients. Mix speed 4 for 2 minutes.
Spread the cake batter into the cake tin. Cook for 55 to 60 minutes, until the top is spongy. Check the cake is fully cooked by inserting a skewer into the center - if it comes out clean it is cooked. Remove from the oven once cooked and allow to cool.
Icing:
Place the sugar into the mixing bowl, make icing sugar (speed 10, 30 secs)
Add egg whites and lemon juice
Mix, speed 4, 20 seconds
Notes:
In the photo I have made them into cupcakes, if you do this, you only need to cook them for 30 minutes.
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