Cake - gluten free carrot
Preparation time:
Recipe highlights Serves: 12
- Suitable to freeze
- Store in airtight container
- Gluten free
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Ingredients
- 3/4 cup canola or olive oil
1 teaspoon vanilla
1 1/2 cups grated carrot
1/2 cup chopped walnuts
1 1/2 teaspoons gluten free baking powder
3/4 cup sugar
2 eggs
1/2 cup sultanas
1 cup gluten free self-raising flour
1/2 teaspoon cinnamon
Icing:
2 tablespoons fat reduced cream cheese
1/2 teaspoon vanilla
2 teaspoons margarine, mono- or polyunsaturated
3/4 cup pure icing sugar (gluten free)
Cooking method
-
1. Place oil, sugar and vanilla into a bowl. Beat with an electric mixer until well combined.
2. Add eggs and continue to beat until light and creamy.
3. Stir through carrot, sultanas and walnuts.
4. Sift flour, baking powder and cinnamon into mixture and mix well.
5. Spoon mixture into a lightly greased and lined 21cm ring tin.
6. Bake in a moderate oven ( 180°C) for 50 - 55 minutes or until a skewer inserted into the cake comes out dry.
7. Stand for 5 minutes before turning out onto a wire rack to cool.
Icing:
1. Beat cream cheese, margarine and extra vanilla together in a bowl. Add icing sugar and mix well.
2. Spread icing over cake.
Notes: If gluten free self raising flour is unavailable the following can be substituted: 1/2 cup soy flour, 1/4 cup of potato flour and 1/4 cup rice flour is the equivalent to 1 cup of gluten free self-raising flour.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 88.11g | 100.00g |
| Energy (kJ) | 1442.59kJ | 1637.32kJ |
| Protein (g) | 3.62g | 4.11g |
| Total fat (g) | 20.17g | 22.89g |
| - Saturated fat (g) | 2.00g | 2.27g |
| - Polyunsaturated fat (g) | 6.84g | 7.76g |
| - Monounsaturated fat (g) | 10.24g | 11.62g |
| Cholesterol (mg) | 32.90mg | 37.34mg |
| Carbohydrate-available (g) | 36.62g | 41.56g |
| CarbohydrateSE (g) | 36.63g | 41.57g |
| - Sugars (g) | 27.80g | 31.55g |
| Water (g) | 24.41g | 27.70g |
| Dietary fibre (g) | 1.51g | 1.72g |
| Thiamin (mg) | 0.07mg | 0.08mg |
| Riboflavin (mg) | 0.05mg | 0.06mg |
| Niacin (mg) | 0.36mg | 0.41mg |
| Niacin equivalents (mg) | 1.20mg | 1.36mg |
| Vitamin C (mg) | 0.87mg | 0.99mg |
| Total folate (ug) | 15.09ug | 17.12ug |
| Total vitamin A equivalents (ug) | 274.36ug | 311.39ug |
| Retinol (ug) | 25.85ug | 29.34ug |
| Beta carotene equivalents (ug) | 1489.52ug | 1690.59ug |
| Sodium (mg) | 235.26mg | 267.02mg |
| Potassium (mg) | 159.50mg | 181.03mg |
| Magnesium (mg) | 17.02mg | 19.31mg |
| Calcium (mg) | 41.28mg | 46.85mg |
| Phosphorus (mg) | 209.52mg | 237.80mg |
| Iron (mg) | 0.64mg | 0.73mg |
| Zinc (mg) | 0.37mg | 0.42mg |
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This recipe was orginally published as:
Gluten free carrot ring cake
Recipe publication date on: 08/22/2001
Last reviewed on: 20/08/2014
