Captivating Carrot Cakes Recipe

There’s something especially lovely about a little carrot cake.

Soft, warmly spiced and full of all the good things, our Captivating Carrot Cakes are packed with carrot, sultanas, walnuts, honey and cinnamon. They'd feel right at home beside a freshly made cup of tea!

They're also gluten-free and dairy-free, making them a lovely bake to share with even more people.

Pop the kettle on and make a batch for someone you love.

Ingredients

165g (1 cup) gluten free flour
1 tsp Edmonds gluten free baking powder
100g (½ cup) brown sugar
2 tsp cinnamon
1 tsp mixed spice
160g (½ cup) runny honey 
10ml (2 tsp) vanilla essence, or ½ tsp vanilla extract
2 eggs, lightly beaten
125ml (½ cup) extra virgin olive oil 
270g (2 medium) carrots, grated
155g (1 cup) sultanas
100g (1 cup) walnuts, chopped

Method

Preheat the oven to 170°C. Spray or grease a 12-hole muffin tray.

Into a medium-sized bowl, sift together the flour, baking powder, brown sugar, cinnamon and mixed spice.

In a separate bowl, use a hand whisk to whisk together the honey, vanilla, eggs and olive oil until smooth and well combined.

Fold the grated carrot, sultanas and walnuts into the honey mixture.

Add the dry ingredients and gently fold through with a wooden spoon until just combined.

Spoon the mixture into the prepared muffin tray, filling each hole approximately three-quarters full.

Bake for 20–25 minutes, or until the centre springs back when gently pressed.
Remove from the oven and allow to cool completely before removing from the tray.

The cakes can be made one day ahead and stored in an airtight container. Alternatively, prepare the batter and spoon it into the muffin forms, then freeze raw. Bake from frozen at 170°C for 30-35 minutes.