For the recipe Gluten Free Nutty Carrot Tray Bake
|180 g||Gluten Free Plain Flour|
|7.5 g||Dr. Oetker Baking Powder Sachets|
|10 g||Ground Cinnamon|
|225 g||Light Brown Sugar|
|75 g||Dried Apricots|
|180 g||Pecan Nuts , finely chopped|
|225 g||Sunflower Oil|
|180 g||Carrots , finely grated|
|3||Medium Eggs (beaten)|
|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.
If preferred, once the cakes have cooled, leave them in an airtight container for 24 hours before you ice them –this will help to develop the flavour and create a richer texture.
|Per Serving||Per 100 g / ml|
|Fat||37.87 g||25.59 g|
|Carbohydrate||65.20 g||44.06 g|
|Protein||5.05 g||3.41 g|