Michael and Rachel's

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Carrot Cakes

Updated: 11 Sep 2017

Ingredients

  • 220g softened butter
  • 150g granulated sugar
  • 150g dark brown sugar
  • 3 eggs
  • 3 medium carrots, finely grated
  • 125g GF plain flour
  • 125g GF self-raising
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp xantham gum
  • Pinch salt
  • 1 tsp cinnamon

  • 150g raisins (optional)

  • Buttercream or Betty Crocker cream cheese style icing

Method

  1. Cream butter and sugar until light and fluffy. Add the eggs one at a time and cream.
  2. Fold in the grated carrot.
  3. Add the flour, baking powder, baking soda, xantham gum and salt. Add raisins / nuts if using.
  4. Spoon the mixture into individual cases and bake at 180c for 18-25 minutes depending on the size of the cases you are using. (If making one cake, split the mixture into two sponge tins and bake at 185c for 25 mins.)
  5. Once the cakes have cooled, either leave them plain or top with buttercream icing. Optional: add 3 tbsp cream cheese to the icing. Decorate with Demerara sugar or carrot decorations.