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Gluten Free Nutty Carrot Tray Bake

12 Portions

Easy 45 Minutes



For the recipe  Gluten Free Nutty Carrot Tray Bake

For the Cakes:

180 g Gluten Free Plain Flour
7.5 g Dr. Oetker Baking Powder Sachets
10 g Ground Cinnamon
225 g Light Brown Sugar
100 g Sultanas
75 g Dried Apricots
180 g Pecan Nuts , finely chopped
225 g Sunflower Oil
180 g Carrots , finely grated
3 Medium Eggs (beaten)

To Decorate:

Pecan Halves
400 g Dr. Oetker Cream Cheese Style Icing




Preheat the oven to 180°C (160°C Fan, Gas Mark 4) and grease and line an 8 inch square tin. 


Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Stir in the sugar, dried fruit and pecans. Make a well in the centre. Gradually mix in the eggs, Vanilla Paste and oil to form a well blended, thick batter. Stir in the grated carrot.


Pour the mixture into the prepared cake tin, smooth and bake in the oven for about 40-45 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.


To decorate, Spread the Cream Cheese Icing over the top of the carrot cake using a palette knife and sprinkle with the pecans. Your carrot cake is now ready to be served!

If preferred, once the cake has cooled, leave in an airtight container for 24 hours before it is iced – this will help to develop the flavour and create a richer texture.

Nutritional Information for the recipe Gluten Free Nutty Carrot Tray Bake

Per Serving Per 100 g / ml
Energy 2633 kJ
629 kcal
1779 kJ
425 kcal
Fat 37.87 g 25.59 g
Carbohydrate 65.20 g 44.06 g
Protein 5.05 g 3.41 g