How to Make Favorite Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. It is one of my favorites. For mine, I will 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

Steps 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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