Moist carrot cake | Women's Weekly Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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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