Moist carrot cake

Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and perfect for the kids' lunch boxes or after school snack.

Serves 12

Cook

1H 5M

Skip to Recipe

Ingredients

1 cup (125g) soy or besan (chickpea) flour

3/4 cup (110g) (100% corn) cornflour (cornstarch)

2 teaspoon gluten-free baking powder

1 teaspoon bicarbonate of soda (baking soda)

2 teaspoon mixed spice

1 cup (220g) firmly packed light brown sugar

1 cup (120g) coarsely chopped roasted walnuts

1 1/2 cup (360g) coarsely grated carrot

1/2 cup (125ml) extra light olive oil

1/2 cup (120g) sour cream

3 eggs

Method

1.Preheat oven to 180°C/350°F. Grease and line deep 23cm (9-inch) square cake pan.

2.Sift flours, baking powder, soda and spice into large bowl; stir in sugar, nuts and carrot. Stir in combined oil, sour cream and eggs.

3.Bake cake about 45 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related