Moist carrot cake
Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and perfect for the kids' lunch boxes or after school snack.
- 1 hr 5 mins cooking
- Serves 12
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Ingredients
Moist carrot cake
- 1 cup (125g) soy or besan (chickpea) flour
- 3/4 cup (110g) (100% corn) cornflour (cornstarch)
- 2 teaspoon gluten-free baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 teaspoon mixed spice
- 1 cup (220g) firmly packed light brown sugar
- 1 cup (120g) coarsely chopped roasted walnuts
- 1 1/2 cup (360g) coarsely grated carrot
- 1/2 cup (125ml) extra light olive oil
- 1/2 cup (120g) sour cream
- 3 eggs
Method
Moist carrot cake
- 1Preheat oven to 180°C/350°F. Grease and line deep 23cm (9-inch) square cake pan.
- 2Sift flours, baking powder, soda and spice into large bowl; stir in sugar, nuts and carrot. Stir in combined oil, sour cream and eggs.
- 3Bake cake about 45 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.
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