Gluten-Free Wartime Carrot Cake
A simple gluten-free carrot cake based on the original wartime recipe.
Equipment
- 20cm cake tin
Ingredients
- 230 g gluten-free self-raising flour
- 85 g baking margarine / butter
- 85 g caster sugar
- ½ tsp xanthan gum
- 115 g grated carrot
- 55 g sultanas
- 1 tsp ground cinnamon (optional)
- 1 tsp ground ginger (optional)
- 1 egg
- 3-4 tbsp milk
Instructions
- Pre-heat the oven to 200°C / 180°C (fan) / gas mark 4.
- Grease and line the baking tin.
- Sift the flour and xanthan gum into a bowl.
- Rub in the margarine / butter.
- Add the sugar, cinnamon and ginger.
- Add the egg, sultanas and grated carrot and mix.
- Add the milk - you want quite a wet mix as the gluten-free flour absorbs more liquid.
- Add to the cake tin, level it off and place in the oven.
- Cook for around 40 minutes - until golden and a skewer comes out clean.
- Leave to cool in the tin before serving (ideally with a cup of tea!)
Notes
- To make a non-gluten-free version, simply swap the gluten-free self-raising flour for standard self-raising flour and do not add the xanthan gum.