Step-by-Step Guide to Prepare Ultimate Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have vickys crowd-pleaser carrot cake, gf df ef sf nf using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

1. Prepare 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*
2. Take 2 tsp baking powder
3. Prepare 2 1/2 tsp baking soda / bicarb
4. Take 1/4 tsp xanthan gum if using GF flour
5. Make ready 1 tbsp cornflour / corn starch
6. Take 150 grams (3/4 cup) granulated sugar
7. Take 1/4 tsp ground ginger
8. Get 1/4 tsp ground cinnamon
9. Make ready 1 pinch nutmeg, a large pinch
10. Prepare 1 medium banana, very ripe and mashed well
11. Get 60 ml (1/4 cup) pineapple puree
12. Take 100 grams (2 cups) grated carrot
13. Make ready (1/3 cup) desiccated coconut
14. Take 50 grams (1/2 cup) chopped walnuts or pecans (optional)
15. Prepare 50 grams (1/3 cup) raisins or sultana/currant mix
16. Get 200 ml (3/4 cup) + 1 tbsp) oil
17. Make ready 60 ml (1/4 cup) dairy-free milk such as coconut milk
18. Prepare 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut

Instructions to make Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square
2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices
3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins
4. Finally add the oil, milk and yogurt and combine everything well
5. Pour into your cake tin and smooth over evenly
6. Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one
8. Makes 1 layer. For a sandwich cake repeat the recipe
9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour

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