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Gluten-free carrot cake

No gluten means that everyone can enjoy this deliciously moist treat!

carrot cake with gluten free flour and an icing of marscapone cheese icing and pecans sprinkled on top on a platter with a slice missing
Serves
16
Price*
£0.50 Per Serving
Ready in**
1 Hour(s) 20 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 576 calories, which is 29 percent of your reference intake for calories.
The sugar is rated High with 39.4 grams, which is 44 percent of your reference intake for sugar.
The fat is rated High with 36.7 grams, which is 52 percent of your reference intake for fat.
The saturated fat is rated High with 14.8 grams, which is 74 percent of your reference intake for saturated fat.
Salt is rated at Med with 0.8 grams, which is 13 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
2,412KJ
576KCAL
29%
FAT
High
36.7g
52%
SATURATES
High
14.8g
74%
SUGAR
High
39.4g
44%
SALT
Med
0.8g
13%
of your reference intake
Typical energy values per 100g: 2,412kJ/576kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • Grated zest of 1 orange, plus 3 tbsp orange juice
  • 125g sultanas
  • 100g pecans
  • 300g Asda Gluten Free Plain Flour
  • 2 level tsp Doves Farm Gluten Free Baking Powder
  • 1 level tsp mixed spice
  • 1 level tsp ground cinnamon
  • 1 and 1/2 level tsp bicarbonate of soda
  • 1 and 1/2 level tsp Isabel's Cuisine Xanthan Gum
  • 50g desiccated coconut
  • 3 large free-range eggs
  • 250g light brown soft sugar
  • 215ml sunflower oil
  • 250g carrots, grated
  • 100g butter, softened
  • 100g icing sugar
  • 1 tsp lemon juice
  • Few drops of vanilla extract
  • 250g Asda Mascarpone

How to make it

  1. Preheat the oven to 160C/140C Fan/Gas 3. Grease two 20cm sandwich tins and line the bases with baking paper.
  2. Put the orange zest in a small bowl with the juice and sultanas. Set aside for 20 minutes, stirring occasionally.
  3. Meanwhile, put the pecans on a baking tray and cook in the oven for 5 minutes. Chop the nuts, divide into two portions then set aside.
  4. Sift the flour, baking power, mixed spice, cinnamon, bicarbonate of soda and Xantham gum into a bowl. Add one portion of the pecans and the coconut.
  5. Put the eggs in another large bowl with the sugar and whisk for a few minutes until the sugar starts to dissolve. Add the oil and whisk for a further few minutes.
  6. Stir in the sultanas and juice, carrots and flour mix. Put in the tins and bake for 35-45 minutes until the tops spring back when lightly pressed. Leave in the tins for 10 minutes, then cool on a wire rack.
  7. Meanwhile, beat the butter and icing sugar until well mixed. Stir in the lemon juice, vanilla and Mascarpone until smooth. Sandwich the sponges with one layer of the icing and spread the rest on top of the cake. Sprinkle the remaining pecans on top.