Recently I have been craving carrot cake. While my sister makes a good one, it has a cream cheese icing and is full gluten and dairy. So after a bit of browsing through some recipes, I decide to adjust one and make it edible for gluten and milk intolerant people.
For the cake part I adjusted a recipe from goodtoknow.co.uk found HERE. I chose this recipe as I also had an over-ripe banana that need to be used. I halved the recipe as I didn’t want a large cake, more of a tray-cake, plus there was only one banana.
The cake is moist and tasty, you would struggle to guess that it was gluten-free if you didn’t know it was.
So here’s the recipe I used:
140g Gluten free plain flour
1tsp Baking powder
1/4tsp Xanthum gum
3/4tsp Mixed spice
85g Soft light brown sugar
1 Banana, mashed
85g Carrot, grated
2 Eggs, beaten
First, mix together all the dry ingredients, (flour, baking powder, xanthum gum, mixed spice and sugar).
Then, combined the wet ingredients, (banana, carrot, eggs and oil).
Next add the wet ingredients to the dry ingredients. Once it has all been stirred together pop in a greased and lined baking tray (I used a 18x24cm tray), and bake for about 20 minutes at 180C.
Once the cake is cooked, leave to cool on the side and make your icing.
For the icing you will need:
160g Icing sugar
5tbsp Maple syrup
1 1/2tsp Cinnamon
To make the icing, mix the margarine to soften it a bit then slowly sift in the icing sugar. Blend in the maple syrup and cinnamon.
Finally, top your cake with the icing. Your finished gluten and dairy free carrot and banana cake with frosting is now ready to enjoy.
Try not to eat the whole thing at once (I’ve already had three pieces!)