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Gluten Free Carrot Cake

Name: Gluten Free Carrot Cake
Prep time: 15 min
Cook time: 50 min
Yield: 8
Ingredients: 3 cups grated carrot; 400-425g canned pineapple pieces (include juice); 1 ¼ cups Chelsea Soft Brown Sugar; 1 ½ teaspoons bicarbonate of Soda; 2 level teaspoons gluten free Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Mixed Spice; 1 level teaspoon Powdered Ginger (optional); ¾ cup coarsely chopped Walnuts; ⅔ cup light cooking oil (sunflower or Safflower, any type of light oil); 50 Gms unsalted butter (softened); 2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate); 3 large eggs (room temperature) lightly beaten; 2 ¾ cups gluten free flour

4.4

Preparation

15 mins

Bake

50 mins

Difficulty

Easy

Servings

Our Gluten Free Carrot Cake is a moist and spicy, packed with grated carrots, and some tropical pineapple. It's delicious option for those with gluten sensitivities.

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Ingredients
Method

Ingredients

3 cups grated carrot
400-425g canned pineapple pieces (include juice)
1 ¼ cups Chelsea Soft Brown Sugar
1 ½ teaspoons bicarbonate of Soda
2 level teaspoons gluten free Baking Powder
2 teaspoons Cinnamon
1 teaspoon Mixed Spice
1 level teaspoon Powdered Ginger (optional)
¾ cup coarsely chopped Walnuts
⅔ cup light cooking oil (sunflower or Safflower, any type of light oil)
50 Gms unsalted butter (softened)
2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
3 large eggs (room temperature) lightly beaten
2 ¾ cups gluten free flour

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Reviews

5

What did you think of this recipe?

Lynda

What size can of pineapple?CHELSEA: whoops! 400-425g. Recipe has been updated.

Sara

Delicious

Rachael

To make it dairy free would it work with just oil?Chelsea Sugar:You could substitute the butter for a vegetable oil.

Janis Wignall

Is it possible to leave out the balsamic vinegar - or use something different instead?CHELSEA SUGAR: Hi there, you could try replacing the balsamic with apple cider vinegar. Enjoy!

Faith Adams

I have made this cake many many times and it is still delicious but could you please tell me if pineapple and walnuts are a specific ingredient?Chelsea Sugar:Yes, these are specific ingredients.

Method

Preheat the oven (not fan-forced) to 170°C.

Grease a 23cm spring-form cake pan and line the base. Sift the flour, baking powder, baking soda, spices (Inc. ginger) into a medium sized bowl. In a larger sized bowl, beat the butter and oil until blended then add Chelsea Soft Brown Sugar, add the eggs and when blended add the vinegar. Slowly fold in the undrained can of pineapple and carrot.

Add flour and stir to combine and then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

Ice with cream cheese icing or lemon icing.

This cake will keep in the refrigerator for up to 5 days in a closed container.