If you were thinking the popularity of the gluten-free diet might be waning, think again. It is still trending upwards.
Carrot cake
| 1 cup | Brown sugar |
| 2 large | Eggs |
| ¾ cup | Grapeseed oil |
| 1 cup | Gluten-free flour mix |
| ½ tsp | Salt |
| ½ tsp | Baking soda |
| 1 tsp | Baking powder |
| 1 tsp | Mixed spice |
| 1 tsp | Vanilla essence |
| 1 ½ cups | Carrots, coarsely grated (Main) |
| ½ cup | Sultanas |
Cream cheese icing
| 75 g | Cream cheese, softened |
| ½ tsp | Vanilla essence |
| 1 ¼ cups | Icing sugar, sifted |
| ¼ cup | Sunflower seeds |
| ¼ cup | Pumpkin seeds |
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Directions
- Preheat oven to 180C. Line a 20cm round cake pan with baking paper.
- Cream sugar and eggs in a large mixing bowl. Beat in oil, until smooth.
- Combine dry ingredients and sift into wet ingredients. Stir until blended. Stir in vanilla essence, grated carrots and sultanas. Pour into pan.
- Bake for 40 minutes or until a skewer inserted in centre comes out clean. Cool on a wire rack.
- Cream icing sugar and cream cheese until smooth. Spread over cold cake. Sprinkle with seeds.
