Carrot Cake

By alex n kirstin on 23 August 2010 | Viewed 15234 times

Struggling to find a pleasent tasting gluten free treat? Look no further!

Ingredients

3 eggs
1 cup sugar
3/4 canola oil
2 cups gluten free all purpose flour
1 tsp gluten free baking powder
1 tsp gluten free baking soda
1/2 tsp cinnamon
3 cups grated carrot
3/4 cup drained crushed pinapple

ICING

Method

1. Turn Oven to- 180 degrees

2. Grease a deep 20cm ring tin and line the base with baking paper.

3.Beat together- eggs and sugar for 5 mins

4.Add oil and beat for a further minute.

5.Sift flour, baking powder, baking soda and cinnamon together.

6.Now combine carrot, and pineapple and fold into egg mixture.

7. Fold in dry ingredients

8. Spoon mixture into your prepared tin.

9. Pop it in the oven

BAKE FOR about 60 mins. This may be dependant on your oven.

Leave in tin for ten mins after taking out of oven and then place on a wire rack to cool. Make sure the cake is cool before icing. You may like to garnish the cake once iced with orange zest and coconut.