SUPER fast FOOD
Crazy Good Carrot Cake Carrot cake is one of my all time favourite sweets – this recipe is gluten free and contains no refined sugars or fats. Most gluten free and healthy carrot cake recipes use two or three (or even more!) different types of flour and other unusual ingredients, but this recipe is refreshingly simple and tastes oh-so good! Cake Carrots 2 Oranges 2 Eggs 4 (medium, free-range and organic) Ginger 4 cm x 4 cm Self-raising flour (gluten-free) 400g/14oz Baking powder 1 level tsp Sultanas 4 handfuls Cinnamon 1 heaped tsp Olive oil 200ml/7fl oz Honey 4 tbsp Topping Soft cheese 250g/9oz (ideally goat’s cheese) Orange juice (this will be leftover from the cake ingredients) Honey 2 tbsps Seeds small handful (pumpkin or sunflower – optional) ON YOUR MARKS, GET SET... Preheat the oven to 180˚C (350˚F/gas mark 4). Oil two medium, loose-bottomed cake tins and line with greaseproof paper. Remove the hard ends from the carrots and grate. Finely grate the orange skin, cut in half and manually squeeze the juice into a small bowl. Whisk the eggs. Peel and finely grate the ginger. CREATE Sift the flour and baking powder into a large bowl. Add the carrot, orange zest, grated ginger, sultanas, cinnamon and mix. In a separate bowl gently mix the eggs, oil, honey and half the orange juice. Gradually add to the dry ingredients and mix gently. Spoon into the cake tins. COOK Bake for 40 minutes. Remove from the cake tins by tipping upside down and patting the bottoms. Remove paper and leave to cool on a wire rack. TOPPING Place the cheese in a mixing bowl and add the remaining orange juice and honey. Mix until combined and then pop in the fridge to firm up. FINISH When the cake has completely cooled, spoon half the topping mixture onto the top of each cake and pop one cake on top of the other. Chop the seeds and sprinkle over the top.
Satisfy your sweet tooth craving with this stellar ‘super bake’ 19