2 cups grated carrot
440g tin crushed pineapple in natural juice, drained
2 cups of grain free flour mix of choice:
1 cup of almond meal
1/2 cup quinoa flour
1/2 cup potato starch
OPTION 2 – NUT FREE
2/3 cup quinoa flour
2/3 cup potato starch
2/3 cup buckwheat flour
1 tsp cream of tarter
1 1/2 tsp bicarb (this recipe uses extra bicarb than usual)
1/2 tsp salt
1 tsp cinnamon
3/4 cup sugar (brown sugar or rapadura is good in this recipe otherwise just use caster)
4 eggs, lightly beaten
1/2 cup chopped walnuts
Preheat oven to 180 deg cel (a moderate oven)
Its a good idea to whisk the cream of tarter, bicarb, salt and cinnamon through the flours first to ensure well combined otherwise you may get a “pocket” of bicarb in the cooked cake that is rather bleeuggghh when you bite into it. You cant really sift almond meal which is why I tend to whisk it like I am beating an egg.
Add everything else except and mix well (its that easy!!). Unlike wheat flours, you cant really overmix the grain-free flours so give it a good stir or blend.
Will make you two large round cakes, or about 2.5 trays of muffins (about 30 medium size) – dont overfill. Make sure you line cake tin or use muffin liners as like most grain-free cakes, it tends to stick.
Cook depending on what size cake you are making. About 20 mins for muffins/cupcakes. Much longer (40 mins or more) for cake.
Its done when brown and a skewer inserted comes out clean. If its overbrowning before its cooked, cover top with baking paper to stop from getting too dark.
Serve warm with custard, which you can make with soy or coconut milk if you can’t have cow milk, which makes a super decadent dessert or ice with cream cheese icing when cool (if you can have cream cheese)
Cream Cheese Icing
4 tablespoons butter, softened
4 tablespoons cream cheese
1 tsp vanilla
500g or so icing sugar.
Quantities not important, just the proportions – ie: equal amounts butter and cream cheese and as much icing sugar as you need.
Beat it until nice and creamy and spead thickly on cupcakes or cake.