Steps to Prepare Perfect Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. 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 in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 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. Make ready 1/4 tsp xanthan gum if using GF flour
5. Prepare 1 tbsp cornflour / corn starch
6. Get 150 grams (3/4 cup) granulated sugar
7. Prepare 1/4 tsp ground ginger
8. Take 1/4 tsp ground cinnamon
9. Make ready 1 pinch nutmeg, a large pinch
10. Take 1 medium banana, very ripe and mashed well
11. Get 60 ml (1/4 cup) pineapple puree
12. Take 100 grams (2 cups) grated carrot
13. Make ready (1/3 cup) desiccated coconut
14. Get 50 grams (1/2 cup) chopped walnuts or pecans (optional)
15. Get 50 grams (1/3 cup) raisins or sultana/currant mix
16. Get 200 ml (3/4 cup) + 1 tbsp) oil
17. Make ready 60 ml (1/4 cup) dairy-free milk such as coconut milk
18. Get 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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