recipes
Spiced carrot cake with salted caramel and berries
2022-11-24
Ingredients
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
- 225g caster sugar (Lamb brand)
- 100ml water
- 150ml double cream (Elmlea)
- 50g butter (Valio)
- Pinch salt
You will also need
- 10 gluten-free Christmas biscuits (Schar)
- Fresh berries to decorate
- Fresh rosemary
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Method
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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