One of the best tasting gluten free cakes I have made or eaten in a long time.
If you wish to flour the pan as well, use rice flour.
Carrot cake with passionfruit topping
375 gram (12 oz) rice flour
1 tablespoon of gluten free baking powder
1 teaspoon mixed spice
250 gram (8 oz) soft brown sugar
300 gram (10 oz) carrots, peeled and grated
200 gram (7 0z) walnuts, chopped
100 ml (3 1/2 fl oz) olive oil or rapeseed oil
4 tablespoons creme fraiche
For the topping:
200 gram (7 oz) cream cheese
2 tablespoons gluten free icing sugar (pure NOT soft)
2 passionfruit, flesh removed
1. Grease and line a 20 cm (8 inch) loose bottomed, deep cake tin. Sift the flour, baking powder and spice together into a large bowl. Stir in the sugar, carrots and walnuts.
2. Place oil, reeme fraiche and eggs in another bowl and beat together, then stir into the dry ingredients, Spoon the mixture into the tin and place in a preheated oven 180 C (350 F, Gas Mark 4) for about 35 – 40 minutes, until a skewer inserted in the middle comes out clean. Remove the cake from the oven and transfer to a wire rack to cool.
3. To make the topping, place teh cream cheese, icing sugar and passionfruit flesh in a bowl and beat together. Smooth over the cake.
Not that we really care…… lol
Kcals 467 (1952 kj)
Protein 9 g
Carb 43 g
Fat 30 g
Saturated fat 8 g
Fibre 3 g