Carrot cake is always a winner, and these gorgeous little gluten-free loaves are filled with moist fruit, wholesome nuts and flavoured with the Dr. Oetker Madagascan Vanilla Grinder.
It’s Week Five of my ten-week Dr. Oetker #EvenBetterBaking series, and this week I have a fabulous gluten free bake for you.
I’ve snapped pictures of every stage of this bake, so it’s easy to follow and should have you serving up a slice in no time. Here’s how to make these carrot cakes.
Ingredients
For the cakes:
- 115g (4 oz) Gluten Free Plain Flour
- (1 tsp) Dr. Oetker Baking Powder Sachet
- Dr. Oetker Madagascan Vanilla Grinder
- 10g (2 tsp) Ground Cinnamon
- 150g (5 oz) Light Brown Sugar
- 50g (2 oz) Dried Cranberries
- 50g (2 oz) Sultanas
- 50g (2 oz) Dried Apricots, chopped
- 115g (4 oz) Mixed Nuts or your favourite nuts, finely chopped
- 2 x Medium Eggs, beaten
- 150ml (¼ pt) Sunflower Oil
- 115g (4 oz)Carrots, finely grated
To decorate:
- 8x Pecan Halves
- 8x Walnut halves
- Dr. Oetker Gold Shimmer Spray
- 75 g (3 oz) Icing Sugar
- 2 ½ ml (½ tsp) Dr. Oetker Madagascan Vanilla Extract
Instructions
Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4).
Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind the Vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil.
Stir in the grated carrot to form a well blended, thick batter.
Lightly grease 8 mini loaf tins and arrange on a baking tray, or use a 12 hole mini loaf tray.
Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden.
Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
To decorate, arrange the pecan and walnut halves on a sheet of baking parchment. Shake the can of Shimmer Spray until you can hear the ball bearing, and spray over the nuts until they become golden. Leave for a few minutes to dry.
Sift the icing sugar into a small bowl.
Add the Vanilla Extract and 10-15ml (2-3 tsp) warm water to make a smooth, piping icing.
Spoon the icing into a small piping bag without a nozzle.
Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern.
Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
I promise, they’re very tasty!
For your next bake, why not try these chocolate orange jelly squares? To keep up to date with all the latest Even Better Baking news, follow @droetkerbakes on Twitter, DrOetkerBaking on YouTube or like www.facebook.com/DrOetkerBaking.
Are you tempted to try these carrot cakes at home?
Print this gluten-free carrot cakes recipe
Gluten Free Nutty Carrot Cakes
Ingredients
For the cakes:
- 115 g (4.1 oz) gluten-free plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 10 g (0.4 oz) cinnamon
- 150 g (5.3 oz) light brown sugar
- 50 g (1.8 oz) dried cranberries
- 50 g (1.8 oz) sultanas
- 50 g (1.8 oz) dried apricots chopped
- 115 g (4.1 oz) mixed nuts or your favourite nuts, finely chopped
- 2 medium free-range eggs beaten
- 150 ml (5.1 floz) sunflower oil
- 115 g (4.1 oz) carrots finely grated
To decorate:
- 12 pecans
- 12 walnuts
- 1 gold shimmer spray
- 75 g (2.6 oz) icing sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4).
- Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind the Vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil.
- Stir in the grated carrot to form a well blended, thick batter.
- Lightly grease 8 mini loaf tins and arrange on a baking tray, or use a 12 hole mini loaf tray.
- Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden.
- Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
- To decorate, arrange the pecan and walnut halves on a sheet of baking parchment. Shake the can of Shimmer Spray until you can hear the ball bearing, and spray over the nuts until they become golden. Leave for a few minutes to dry.
- Sift the icing sugar into a small bowl.
- Add the Vanilla Extract and 10-15ml (2-3 tsp) warm water to make a smooth, piping icing.
- Spoon the icing into a small piping bag without a nozzle.
- Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern.
- Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
Video
Nutrition
This is a commissioned post for Dr. Oetker. Recipe courtesy of Dr. Oetker.
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Bintu | Recipes From A Pantry says
Emily you don’t even have to promise that they are tasty. I can just see that they are. Brilliant.
Galina V says
This is like a fruit orchard in a cake! Love the mini-shapes, and all the delicious dried fruit and nuts. Totally yum!
Emily Leary says
Thank you! They really are extremely tasty with a lovely, moist texture.