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

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look wonderful.

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