Step-by-Step Guide to Make Ultimate Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys crowd-pleaser carrot cake, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little 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 current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF is something which I’ve loved my whole life.

To get started 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. Get (1 & 3/4 cups) plain flour / gluten-free flour*
2. Take baking powder
3. Make ready baking soda / bicarb
4. Get xanthan gum if using GF flour
5. Prepare cornflour / corn starch
6. Make ready granulated sugar
7. Make ready ground ginger
8. Make ready ground cinnamon
9. Take nutmeg, a large pinch
10. Prepare medium banana, very ripe and mashed well
11. Make ready pineapple puree
12. Take grated carrot
13. Prepare (1/3 cup) desiccated coconut
14. Get chopped walnuts or pecans (optional)
15. Take raisins or sultana/currant mix
16. Make ready + 1 tbsp) oil
17. Prepare dairy-free milk such as coconut milk
18. Take 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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