Chocolate brownie cake
Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought
Gluten-free carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 140g unsalted buttersoftened, plus extra for greasing
- 200g caster sugar
- 250g carrotsgrated
- 140g sultanas
- 2 eggslightly beaten
- 200g gluten-free self-raising flour
- 1 tsp cinnamon
- 1 tsp gluten-free baking powder
- 50g mixed nutchopped
For the icing
- 75g buttersoftened
- 175g icing sugar
- 3 tsp cinnamonplus extra for dusting
Nutrition: per serving
- kcal599
- fat28g
- saturates16g
- carbs86g
- sugars64g
- fibre2g
- protein6g
- salt0.6glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
step 2
Beat the butter and sugar until soft and creamy, then stir in the grated carrots and sultanas. Pour the eggs into the mix a little at a time.
step 3
Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
step 4
Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.
