Caribbean Carrot Cake Gluten Free

Caribbean Carrot Cake

Ingredients

100gms Grapeseed or Olive Oil

300gms carrots, grated or blitzed

3 eggs

1 tsp natural vanilla extract

100gms soft dark brown sugar

220gms plain flour (I used Gluten Free flour)

2 tsp bicarbonate of soda

1 tsp baking powder

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cardamom

1 pinch salt

275gms canned pineapple pieces, drained

80gms desiccated coconut

100gms walnuts or raw pecan nuts (chopped)

 

Cream Cheese Frosting

250gms cream cheese

230gms pure icing sugar

1 tsp natural vanilla extract

 

Method

Preheat oven to 180C (356F). Grease and line cake tin (approx.24-26cm) and set aside

Place grated carrot into mixing bowl

Add oil, eggs, natural vanilla extract, brown sugar, plain flour, bicarb. soda, baking powder, cinnamon, ginger, nutmeg, cardamom and salt. Mix together thoroughly.

Add pineapple pieces, coconut and nuts and mix well.

Pour into prepared tin and bake 45-60 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool completely before icing.

Cream Cheese Frosting

Place cream cheese, icing sugar and vanilla extract into mixing bowl and beat well.

Spread onto completely cooled cake then decorate with extra nuts and coconut.