Izzie and I baked Delia's Ultimate Carrot Cake today and it was really delicious. Even with Brown Rice Flour which is the only gluten free flour I can find in our new country at the moment. Would be good as muffins also. I didn't even ice it as it was yummy enough.This is how we made it:
200g Brown Rice Flour
1 1/2tsp of Cinnamon
2 tsp of Baking Soda (but I would put more next time as it didn't rise much)
175g Brown Sugar
2 Tbsp Flaxseed mixed with 6 Tbsp of Water (Or could use any Egg Replacer)
150ml Sunflower Oil
Grated zest of 1 Orange
100g of Sultana's
200g of Carrots, peeled & grated
50g Desiccated Coconut
Preheat the oven to 325°F (170°C). To make the cake, whisk the sugar, flaxseed & water and oil together in a bowl with an electric hand whisk for 2-3 minutes, then check that there is no sugar left undissolved.
Sift the flour, Cinnamon and Baking Soda into the bowl.. Then stir all this in gently, followed by the remaining cake ingredients. Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, give them another 2-3 minutes and test again.
Sift the flour, Cinnamon and Baking Soda into the bowl.. Then stir all this in gently, followed by the remaining cake ingredients. Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, give them another 2-3 minutes and test again.
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