Carrot cake (wheat free)

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 20
Servings 12
Time

Ingredients

  • CAKE
  • 50
    ml
    mealie meal
  • 30
    ml
    cornflour
  • 125
    ml
    rice flour
  • 0.50
    ml
    nutmeg
  • 1
    ml
    ground cinnamon
  • 2
    ml
    cream of tartar
  • 3
    ml
    bicarbonate of soda
  • 80
    ml
    seedless raisins, chopped
  • 60
    ml
    chopped pecan nuts
  • 100
    ml
    soft brown sugar
  • 75
    g
    (1 large) carrot, grated
  • 15
    ml
    honey
  • 2
    extra-large eggs, whisked
  • 60
    ml
    oil
  • COTTAGE CHEESE ICING
  • 250
    g
    smooth creamed cottage cheese
  • 100
    ml
    icing sugar
  • TO FINISH
  • chopped nuts for sprinkling on top
 

Method

 
Preheat oven to 180 °C and grease an 18 cm cake tin.
Combine the dry ingredients and add the remaining cake ingredients, mixing well.
Turn the batter into the prepared tin, spreading evenly.
Bake for 35 to 40 minutes or until a testing skewer inserted into the centre comes out clean - do not overbake or the cake will be dry.
Cottage cheese icing
Mix the cottage cheese and icing sugar and spread on top of the cake.
To finish:
Sprinkle with the chopped nuts.
Cut into small squares.
 

Read more on: bake
 

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