Spiced carrot cake with salted caramel and berries




For the cake

  • 200g gluten-free plain flour (Schar)
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • 200g margarine (Stork)
  • 200g brown sugar (Lamb brand)
  • 200g caster sugar (Lamb brand)
  • 4 eggs (Le Naturelle)
  • 1 tsp vanilla extract
  • Zest 1 orange, juice half
  • 300g grated carrots

For the caramel

You will also need 

  • 10 gluten-free Christmas biscuits (Schar)
  • Fresh berries to decorate
  • Fresh rosemary

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Sift together the gluten-free flour, baking powder and soda and spices and put aside. Beat together the margarine, sugars  and vanilla till light and pale. Mix in the eggs one at a time, then beat in the orange zest, juice and flour mixture. Spoon into 2 x 9inch baking tins lined with non stick paper. Bake in the oven at 180°C for 30-35 minutes. To make the caramel, cook the sugar and water together to a golden caramel on a medium heat. Stir in the cream, followed immediately by the cream and sugar and mix together well. Allow to cool down. Use 1/3 of the caramel to sandwich the 2 cakes together and pour the remaining over the top. Decorate with the Christmas biscuits, berries and rosemary.

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