Recipe

Carrot cake

Mar 27, 2013 1:00pm
  • 25 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Carrot cake
  • 1 cup gluten-free self-raising flour
  • 1/2 cup gluten-free cornflour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoon psyllium husks
  • 3 eggs, lightly beaten
  • 1/2 cup light olive oil
  • 1 cup coarsely grated carrot
  • 440 gram can crushed pineapple in natural juice, well drained
  • 1/2 cup coarsely chopped pecans
  • cream cheese icing, to serve
  • 1/4 cup finely chopped glace‚ pineapple

Method

Carrot cake
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease a 20cm ring pan. Line base with baking paper.
  • 2
    Sift flours, bicarbonate of soda and spices twice into a large bowl. Add sugar and husks.
  • 3
    Whisk together egg and oil; add to flour with carrot, pineapple and pecans. Stir to combine. Spoon mixture into prepared pan and smooth the surface.
  • 4
    Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack. Cool completely.
  • 5
    Prepare bought or homemade Cream Cheese icing. Spread icing over cake; top with pineapple. Slice to serve.

Notes

You can use a 19x9cm loaf pan; cooking time will vary. Canola, sunflower and peanut oils are good sources of mono-or polyunsaturated fat. Psyllium husks, from the health food aisle, add fibre.

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