Carrot Cake

Carrot Cake

Posted by The Little Aussie Bakery & Cafe 

A gorgeous cake, perfectly spiced, for any time of year!

Shhh…that it’s gluten, dairy, AND soy free can be your baker’s secret!

An easy to follow recipe. To prepare:

1. Preheat oven to 350ºF

2. Spray a 9” round pan with Pam® or similar

3. In a large bowl, combine:

• 3 cups grated carrots
• 3 cups all-purpose gluten-free flour
• 1 ½ cups brown sugar
• 1 tsp salt
• 1 TB baking soda
• 1 tsp guar gum
• 1 tsp cinnamon
• ½ tsp allspice
•  ½ tsp nutmeg
• 1 cup pomace olive oil
• 3 large eggs (or equivalent in egg replacer — we use Ener-G)
• ¼ cup water
• ¼ cup molasses or golden syrup*

*golden syrup recipe can be found here*

5. Mix all ingredients until batter becomes runny. Then fold into the batter:

• 1 cup chopped nuts
• 1 cup cranberries/ blueberries

6. Pour into a greased 9″ pan

7. Bake at 350ºF for 75 minutes or until a toothpick inserted in center comes out clean

8. Turn out on wire rack until cool

9. Once cool, top with your favorite icing and/ or fruit