Carrot Cake

Serves 10

Prep - 20 minutes

Cooking time - 35 - 40 minutes

17 Ingredients

Dry Ingredients:

1 1/2 cups gluten free flour

1 cup brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/2 teaspoon salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 walnuts

Wet Ingredients:

3 medium carrots (or 2 cups shredded carrot)

1/2 cup vegetable oil

3 eggs

1/2 teaspoon vanilla essence

1 tbsp honey

Icing:

1/2 cup cream cheese

3/4 cup thick/dollop cream

1/2 cup icing sugar

1/2 teaspoon vanilla essence

crushed or whole walnuts for serving on top

Method:

1. Pre-heat oven to 180 degrees Celsius

2. Line a circle baking pan with baking paper

3. Peel carrots into a bowl

4. Mix the dry ingredients into a bowl

5. Mix the wet ingredients (except carrots) into a seperate bowl

6. Add wet ingredients to dry bowl and whisk together

7. Add the carrots into mixture and combine

8. Pour mixture into baking pan

9. Cook for 35-40 minutes (until golden and toothpick comes out clean)

10. Add all icing ingredients together into a bowl and mix until smooth

11. Let cake cool completely before adding icing and decorative walnuts

About/Tips:

If you prefer more a more course cake texture you can add more carrots and walnuts, I prefer a lighter more dense cake.