The texture was a lot finer, and to me resembled a something similar to the texture of cornflour. I was given both self raising flour and a packet mix of Chocolate Ripple biscuits to try. I’d like to pass on the Chocolate Ripple biscuit packet mix to someone who would like it (and live in Australia) – so please leave a comment and let me know if you’d like it and why.
I decided to make something in-between a carrot cake and zucchini cake, even though I’ve never tried a zucchini cake, plus I wanted to add some grated apple too. And what is a carrot cake without the gorgeous icing? (Still a lovely carrot cake 🙂 ) But I decided to add the icing – just because it works so well and everyone loves it 😛
I have just submitted this recipe to the The Great Vitarium Gluten Free Bake Off which has just started and has some amazing prizes – check it out and wish me luck 🙂 I also want to wish all the other contestants luck for this competition, and think it is fantastic there will be such a great new range of recipes for those requiring gluten free diets.
Now, I’d love to have a try with the plain flour…
Gluten Free Carrot, Zucchini and Apple Cake
Recipe by Anita @ Leave Room for Dessert
1 1/2 cups brown sugar
1 cup vegetable oil
2 cups Vitarium gluten free self-raising flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
230g grated carrot
100g grated zucchini, excess liquid removed
50g grated apple, after excess liquid is removed
2/3 cup walnuts (optional, I didn’t use these)
250g cream cheese, at room temperature
1 cup pure icing sugar, sifted
1 teaspoon vanilla essence
Preheat oven to 160C.
In a large mixer, beat together the oil and brown sugar for 2-3 minutes. Add the eggs one at a time, beating well in between additions. Sift in the flour, cinnamon and ginger and mix for one minute. Mix in the grated carrot, zucchini, apple and walnuts (if using). Pour into a greased and lined 22cm round tin. Cook in preheated oven for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool for 10 minutes in the tin, then transfer to a wire rack and allow to cool completely before icing.
For the icing, beat the cream cheese until light and fluffy. Add the icing sugar in two lots, beating well between additions. Add the vanilla essence and mix to combine. Spread over cooled cake and serve.Print This Post