Gluten Free, Dairy Free Carrot and Sultana Slices
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
16
- Ingredients
- 2 eggs
- ⅔ cup light brown sugar
- ½ cup sunflower oil
- 2 cups gluten-free self-rising flour
- 1 tsp gluten-free Baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- 5 ½ cups finely grated carrots
- 4 Tbsps Golden raisins
- 1 unwaxed Orange (3 tbsp juice and finely grated zest)
- To decorate
- 2 cups powdered sugar
- water
- edible, silver Bauble
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a deep 20cm|8" square cake tin and line the base with non-stick baking paper.
2.
Separate 1 egg and put the yolk into a mixing bowl and the white into another bowl. Add the remaining whole egg to the yolk and add the sugar. Whisk until thick and foamy.
3.
Slowly pour in the oil and continue to whisk until well mixed. Sift in the dry ingredients and gently stir into the egg mixture until blended.
4.
Whisk the egg white to soft peaks.
5.
Fold the carrots, sultanas, orange juice and zest into the flour mixture. Gently fold in the whisked egg white until incorporated, then pour into the tin. Shake the tin to level the mixture. Bake for about 1 hour until risen and firm and a skewer or wooden cocktail stick inserted in the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and beat in just enough water until thick enough to coat the back of a spoon.
7.
Spread the icing on the cake and decorate with silver baubles. Leave to set, then cut into pieces to serve.
