Moist carrot cake

Name: Moist carrot cake
Total time: 65 min
Ingredients: 1 cup (125g) soy or besan (chickpea) flour; 3/4 cup (110g) (100% corn) cornflour (cornstarch); 2 teaspoons gluten-free baking powder; 1 teaspoon bicarbonate of soda (baking soda); 2 teaspoons mixed spice; 1 cup (220g) firmly packed light brown sugar; 1 cup (120g) coarsely chopped roasted walnuts; 1 1/2 cup (360g) coarsely grated carrot; 1/2 cup (125ml) extra light olive oil; 1/2 cup (120g) sour cream; 3 eggs

www.womensweeklyfood.com.au

Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and per

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Ingredients

1 cup (125g) soy or besan (chickpea) flour
3/4 cup (110g) (100% corn) cornflour (cornstarch)
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons mixed spice
1 cup (220g) firmly packed light brown sugar
1 cup (120g) coarsely chopped roasted walnuts
1 1/2 cup (360g) coarsely grated carrot
1/2 cup (125ml) extra light olive oil
1/2 cup (120g) sour cream
3 eggs

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Moist carrot cake

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