Makes: 12 generous (BIG FAT!) serves
Deliciously moist and sure to impress
- gluten free (*), nut free (**), dairy free (***), vegetarian -
Deliciously moist and sure to impress
- gluten free (*), nut free (**), dairy free (***), vegetarian -
Ingredients
Optional garnish
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Method
Preparation
Carrot Cake
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Notes
- Best served fresh on the day of baking (or cake baked the day before and topped with garnish on the day of serving).
- *This recipe is gluten free when the flours are replaced with 250g gluten free plain flour. I have used the Woolworths brand "Free From Gluten" flour and had lots of compliments from the gluten intolerant (and tolerant) that ate it :) You also need to ensure your baking powder is gluten free.
- **This recipe is nut free when the walnuts are omitted.
- ***This recipe is dairy free when served without cream cheese icing.
- Plain cake can be stored in an airtight container on the bench for 2-3 days, or iced cake to be stored in an airtight container in the fridge.
- I enjoy this cake equally with both types of icing. If you are after a richer flavour, opt for the Rich Cream Cheese Icing, and for a lighter flavour, opt for the Butter Cream Cheese Icing.