Carrot cake

Carrot cake

By
From
The Art Of The Larder
Makes
1 x 20cm cake
Photographer
Mike Lusmore

Rice flour is terrific in baking for lending a fine crumb, and is especially good in dense, moist cakes such as this carrot cake.

Ingredients

Quantity Ingredient
125g ground almonds
75g rice flour
1 teaspoon bicarbonate of soda
A pinch salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
75ml vegetable oil
75g light brown sugar
75g raisins
150g finely grated carrots

Method

  1. Preheat the oven to 175°C and line a 20cm cake tin with greaseproof paper.
  2. In a medium bowl, mix together the ground almonds, rice flour, bicarbonate of soda, salt and spices and set aside.
  3. In a blender mix together the eggs, oil and sugar.
  4. Add the wet mix to the dry mix and mix just until combined, then gently fold in the raisins and grated carrots.
  5. Pour the batter into the tin and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
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