We have a sweet little vegetable patch. Our first ever. We planted everything from seed and after four slow months, our first batch of carrots were ready for picking. After all that waiting it just didn’t seem right to boil them in a pot for dinner. So with aprons on, we grated them up and made a delicious Gluten Free carrot cake.
My husband is food sensitive to so many things, including wheat, lactose, yeast, most preservatives, soy and yoghurt cultures. Phew! I have become quite good at tweaking recipes for the poor guy. This one is a definite favourite. It comes from my favourite cookbook, Donna Hay Modern Classics Book 2.
Here’s my version.
1 1/4 cups brown sugar
3/4 cup vegetable oil
3 eggs (cracked very carefully by a very helpful three-year-old)
1 3/4 cups of Wheat Free self-raising flour (I use Orgran brand)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
A bunch of homegrown carrots (grated) (or about 3 cups)
Oven – 180 degrees (350F)
Add brown sugar and oil in a bowl and mix with electric beater for about 3 minutes. Add eggs one at a time and beat well between each egg. In a separate bowl, combine flour, baking soda, cinnamon and ginger. Sift over sugar mixture. Add the grated carrots and mix until just combined. You don’t want to mix it too much otherwise the cake will be tough. Pour into a round cake tin lined with baking paper and then cook for about 50 minutes. Recipes using GF flour always take longer or shorter than the recipe says so just keep an eye on it, when your skewer comes out clean it’s done.
You think this is messy, you should have seen Jack! I am beginning to question his motives for cooking with me. He derives all too much pleasure from licking the beaters!
Once cool, ice with cream-cheese frosting and give to one very eager little boy, who shall devour it with gusto. Mmmmmm….
Now all I have to do is wait for the corn to be ready…Hmmm I’m thinking Chicken and Corn Soup for a cool autumn evening.
Edited 21 April: If you can’t find Self Raising flour you can use 1 1/2 cups Plain (All-purpose) flour and 1 1/2 tsp of baking powder (baking powder is different to baking soda)
You can download the recipe card here: Carrot Cake (GF)