Hello, I’m Clara. Today, we’re going to prepare vickys crowd-pleaser carrot cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Crowd-Pleaser Carrot Cake Recipe
Vickys Crowd-Pleaser Carrot Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Crowd-Pleaser Carrot Cake is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys crowd-pleaser carrot cake using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Crowd-Pleaser Carrot Cake:
- Make ready 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*
- Take 2 tsp baking powder
- Prepare 2 1/2 tsp baking soda / bicarb
- Prepare 1/4 tsp xanthan gum if using GF flour
- Prepare 1 tbsp cornflour / corn starch
- Get 150 grams (3/4 cup) granulated sugar
- Prepare 1/4 tsp ground ger
- Make ready 1/4 tsp ground cinnamon
- Take 1 pinch nutmeg, a large pinch
- Get 1 medium banana, very ripe and mashed well
- Prepare 60 ml (1/4 cup) pineapple puree
- Get 100 grams (2 cups) grated carrot
- Prepare (1/3 cup) desiccated coconut
- Take 50 grams (1/2 cup) chopped walnuts or pecans (optional)
- Prepare 50 grams (1/3 cup) raisins or sultana/currant mix
- Take 200 ml (3/4 cup) + 1 tbsp) oil
- Take 60 ml (1/4 cup) dairy-free milk such as coconut milk
- Make ready 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut
Instructions to make Vickys Crowd-Pleaser Carrot Cake:
- Preheat the oven to gas 4 / 180C / 350°F and grease and line a 12 inch round cake tin or an 11" square
- Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices
- Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins
- Finally add the oil, milk and yogurt and combine everything well
- Pour into your cake tin and smooth over evenly
- Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool
- 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
- Makes 1 layer. For a sandwich cake repeat the recipe
- Add around 60ml (1/4 cup) extra milk if using gluten-free flour
So that is going to wrap it up for this distinctive dish vickys crowd-pleaser carrot cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
