This is apparently the recipe for a Gluten Free carrot cake from the Good Food magazine. It was sent to me by the lovely Sian (@fishfingers4tea)
After making it – I would add the Xanthan Gum (have modified the recipe) because it is way too crumbly! But it’s delicious. I didn’t have any chopped nuts in the house but would have added if they’d been available!
140g unsalted butter, softened
200g caster sugar
250g carrots, grated
2 eggs, beaten
200g GF self raising flour
1 tsp cinnamon
1 tsp GF baking powder
1 tbsp Xanthan Gum
50g mixed nuts, chopped (optional)
For the icing
75g butter, softened
175g icing sugar
Preheat the oven to 180c/160c fan/gas 4. Grease and line a 2lb loaf tin with baking parchment
- Beat the butter and sugar together until soft and creamy then stir in the grated carrot and sultanas.
- Add the eggs a little at a time, mixing well with each addition.
- Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well.
Tip the mix into the loaf tin and bake for 50-55 mins until a skewer comes out clean. Allow to cool in the tin for 10-15mins and the cool completely on a wire rack.
Meanwhile, make the icing. Beat the butter in a large bowl until very soft. Add the icing sugar and cinnamon and beat until thick and creamy. When the cake is cool, spread the frosting on top and dust with a little more cinnamon and the remainder of the chopped nuts.