Sunday, 29 January 2017

Super Fruity Carrot Cake

01:42 Posted by Trevor Mehta

The sweetness of this juicy little cake comes from all of the fruit jam-packed inside, no need to add extra sugar! If you do have a particularly sweet tooth, a citrusy buttercream or drizzle of glace icing would do the trick instead of the cashew cream I've paired it with here.

Super Fruity Carrot Cake

Super Fruity Carrot Cake Ingredients

  • 100g apple purée
  • 60g groundnut oil
  • 100g mixed dried fruit (e.g. apricots, prunes and sultanas)
  • 100g pineapple chunks
  • 2 medium eggs
  • 75g gluten free self raising flour
  • 75g walnut pieces, blitzed to a fine crumb (or use ground almonds)
  • 75g desiccated coconut
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 2 small carrots, grated (about 100g)Method

Super Fruity Carrot Cake Method

  • Preheat the oven to 175ºc, grease and line your tin.
  • Put the apple purée, oil, dried fruit, pineapple and eggs into a food processor, and whizz until the fruit has been thoroughly chopped and the mixture is frothy and glossy.
  • Mix the remaining ingredients well, then fold into the wet mixture.
  • Pour the cake batter into the tin, and cook for 35-40 minutes (20 minutes for mini cupcakes), until a skewer inserted in the middle comes out clean.
  • Remove the cake from the tin and leave to cool on a wire rack before decorating with your preferred icing.
  • Serving suggestion: mango & cashew cream.
  • Soak 200g cashew nuts and 75g dried mango in water for 4-6 hours. Rinse, and blend until smooth.
  • Makes a 2lb loaf cake or 24 mini cupcakes