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Gluten-free carrot cake

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 190ºC.

2
Done

Grease a 20cm cake tin with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.

3
Done

Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine.

4
Done

Sieve in the flour and spices, then fold through. Peel and grate the apple and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts.

5
Done

Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

6
Done

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.

7
Done

Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest and grate over some 70% chocolate and serve.

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