Gluten Free Carrot Cake.
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320g Bin Inn Gluten Free Cake & Biscuit Mix
1/2 Cup Canola Oil
2 tsps Cinnamon
2 tsps Vanilla Essence
3 Cups (350g) Grated Carrot
1 Cup Desiccated Coconut
2 tsps Baking Soda
2 tsps Gluten Free Baking Powder
1 1/2 - 2 Cups Raw Sugar (use 2 cups for a sweet cake)
1/2 Cup Apple Juice (or water - if you use water, use the full 2 cups of raw sugar)
Whisk the eggs, oil, sugar and vanilla essence together thoroughly, in a large bowl. Add grated carrots and fold in gently. Add all dry ingredients and mix, adding the juice or water as you go. If the mix looks too wet, don’t add the last 1 or 2 tablespoons of liquid - it can vary with the type of carrots you use. Pour the mix into a 25cm tin lined with baking paper. Bake at 180°C for 45 to 60 minutes or until a skewer inserted into the cake comes out clean. Ice with lemon butter icing, cream cheese icing, or dust with icing sugar.