200gplain gluten free flour blendI use Rice Free Blend B (see NOTES)
100gground almondsalmond meal
1tsp xanthan gum
pinchfine sea salt
2½tspGF baking powder
½tspbicarbonate of soda
320gsoft light brown sugar
190gsunflower oil (or olive oil)(approx 200 ml)
60gcarrot puree(I used a baby food pouch)
1tsp vanilla extract
Getting Ready the Ingredients
To toast the pecans, spread on a baking tray and place in the oven at 180 C/350 F/Gas 4 for about 10 minutes, turning a couple of times during toasting.
Allow to cool completely and rough-chop to desired size. Set aside.
While the pecans are toasting : Coarse-grate the pre-peeled and trimmed carrots. Set aside.
Zest the orange and set aside with the carrots.
Weigh and mix together the flour, almonds, xanthan gum, salt, baking powder, bicarbonate of soda, and spices. TIP : Weigh into an airtight container and shake vigorously to mix. Set aside.
Make the Carrot Cake
Preheat the oven to 170 C/325 F/Gas 3.
Base-line two 8 inch (20 cm), non-stick, round baking tins with baking paper.
Weigh the sugar, eggs, oil, carrot puree and vanilla extract into a large mixing bowl.
Beat thoroughly for at least 3 to 4 minutes using an electric whisk until well blended, smooth, silky and beginning to pale.
Add the carrots and zest to the bowl and gently fold through.
Add the chopped pecans and dry flour-spice mix and gently fold through until just combined and even.
Divide the mixture between the two cake tins evenly and smooth the tops.
Bake for 30 to 40 minutes until a skewer inserted comes out clean and the tops are firm.
Remove the cakes from the tins and transfer to a wire rack to cool, placing a clean tea towel over the top.
Once completely cool, layer and decorate with cream cheese frosting (see separate recipe sheet).
You may also wish to decorate with some caramelised chopped pecans and caramelised carrot. See NOTES below
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and more liquid may be required.To caramelise carrot for decoration : Peel, trim and finely cut a carrot into 'batons'. In a saucepan, add 100g caster sugar to 125 ml water and bring to the boil. Add the carrot to the pan and simmer for 5 minutes. Drain the carrot from the pan and place on kitchen paper to remove excess liquid. Bake at 170 C/325 F/Gas 3 for about 10 minutes, checking they do not start to burn. Turn off the oven and leave the door ajar to cool with the carrots inside.To caramelise pecans for decoration : In a saucepan, add 2 tbsp sugar (caster or brown) to 3 tbsp water and gently heat to dissolve. Add about 40g pecans and stir. Cook, continuing to stir frequently for about 5 minutes. Remove from the pan and spread on a piece of baking paper and pop in a low oven to dry and allow to cool completely. Chop and use to decorate.