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Practical Way to Preparing Appetizing Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hoping to dine Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful ways on producing a Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF like a famous chef made.

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

We hope you got insight from reading it, now let's go back to vickys crowd-pleaser carrot cake, gf df ef sf nf recipe. To cook vickys crowd-pleaser carrot cake, gf df ef sf nf you only need 18 ingredients and 9 steps. Here is how you cook it.

To prepare an extraordinary Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF, here are the materials needed:

  1. Get 225 grams of (1 & 3/4 cups) plain flour / gluten-free flour*.
  2. Get 2 tsp of baking powder.
  3. Provide 2 1/2 tsp of baking soda / bicarb.
  4. Use 1/4 tsp of xanthan gum if using GF flour.
  5. Prepare 1 tbsp of cornflour / corn starch.
  6. Get 150 grams (3/4 cup) of granulated sugar.
  7. Provide 1/4 tsp of ground ginger.
  8. Prepare 1/4 tsp of ground cinnamon.
  9. Get 1 pinch of nutmeg, a large pinch.
  10. Provide 1 of medium banana, very ripe and mashed well.
  11. Prepare 60 ml (1/4 cup) of pineapple puree.
  12. You need 100 grams (2 cups) of grated carrot.
  13. You need of (1/3 cup) desiccated coconut.
  14. Use 50 grams (1/2 cup) of chopped walnuts or pecans (optional).
  15. Prepare 50 grams (1/3 cup) of raisins or sultana/currant mix.
  16. Prepare 200 ml (3/4 cup) of + 1 tbsp) oil.
  17. Use 60 ml (1/4 cup) of dairy-free milk such as coconut milk.
  18. Provide 60 grams (1/4 cup) of dairy-free yogurt such as Alpro coconut.

After preparing the ingridients, now you are good to prepare your appetizing Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF by following the guidances below:

  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.

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

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