Recipe of Favorite Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys crowd-pleaser carrot cake, gf df ef sf nf using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

1. Take 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*
2. Get 2 tsp baking powder
3. Take 2 1/2 tsp baking soda / bicarb
4. Take 1/4 tsp xanthan gum if using GF flour
5. Make ready 1 tbsp cornflour / corn starch
6. Take 150 grams (3/4 cup) granulated sugar
7. Take 1/4 tsp ground ginger
8. Get 1/4 tsp ground cinnamon
9. Make ready 1 pinch nutmeg, a large pinch
10. Make ready 1 medium banana, very ripe and mashed well
11. Prepare 60 ml (1/4 cup) pineapple puree
12. Prepare 100 grams (2 cups) grated carrot
13. Prepare (1/3 cup) desiccated coconut
14. Make ready 50 grams (1/2 cup) chopped walnuts or pecans (optional)
15. Take 50 grams (1/3 cup) raisins or sultana/currant mix
16. Prepare 200 ml (3/4 cup) + 1 tbsp) oil
17. Prepare 60 ml (1/4 cup) dairy-free milk such as coconut milk
18. Prepare 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut

Instructions to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square
2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices
3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins
4. Finally add the oil, milk and yogurt and combine everything well
5. Pour into your cake tin and smooth over evenly
6. Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one
8. Makes 1 layer. For a sandwich cake repeat the recipe
9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour

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