Gluten Free Carrot Cakes for Mother’s Day

This ‘work’ malarkey doesn’t half get in the way of the all important baking. Still, there is always time to catch up between jobs and of course everyone wins. At home there is nearly always something to eat and invariably the work colleagues get the odd treat now and then, for which I think they are very appreciative. Although sometimes its difficult to tell 🙂 A message though for one of my colleagues – carrot cake, is far from being healthy 😉

Gluten Free Carrot Cake

So the weekend of Mother’s Day approaches with some haste this year – March 6th 2016, just in case you had forgotten. It’s all very well having recipes on the day, but there are some folk that do like to plan ahead. So I have this very simple recipe for Gluten Free Carrot Cake. This was actually requested by Noah’s mum, its her favourite. ‘Nothing fancy’ was the request, ‘don’t mess with recipe’ and ‘just make sure its moist’. Well, 2 out of 3 isn’t bad! Always wanting to make sure I can do something different each time and look at, what I think, is improving the recipe, I did make a slight tweak from a previous recipe…..

This Gluten Free Carrot Cake makes 18 mini cakes all told, but I baked 12 in my new Lakeland 12 Mini Cake mould (lightly greased) and then another 6 in muffin cases. The oven was set at Gas 4, 180c.

100g Light Brown Sugar (I use Billingtons)

70g Dark Brown Sugar

4 Eggs

180ml Sunflower oil

130g Grated carrots

120g Sultanas

180g Dove Farm Gluten Free Self Raising Flour

1 tsp Bicarb

1 tsp Mixed Spice

1/2 tsp Cinnamon

Sieve the dry ingredients together and pop to one side.

Whisk the eggs, oil and sugars for about 4 minutes. Ensuring they are thoroughly mixed and the sugar has no lumps. Then stir in the grated carrots and sultanas, then stir in the dry ingredients.

It’s really that simple.

Then pour into the moulds and muffin cases and bake in the middle of the oven for 18 – 20 minutes. Remove from the oven and allow to cool before topping.

And nothing beats a gluten free Carrot Cake topping like good old-fashioned cream cheese frosting.

Gluten Free Carrot Cakes

So when the cakes are cool enough, whisk 200g full fat cream cheese (I use Philadelphia) with 90g icing sugar and a teaspoon of vanilla extract and using an icing bag and nozzle pipe onto the finished cakes.

Enjoy. And to Mothers everywhere – you do a fantastic job, never under-estimate what you do, you are never taken for granted. Happy Mothers Day x

 

 

 

 

Gluten free Chocolate Sponge Bites

So a certain mass bakery producer makes lovely French fancies. To begin with I wanted to look at creating something similar, but obviously gluten free it.

But number 1 daughter came up with another idea. I’d recently bought a jar of ‘Fluff’ marshmallow spread (for another idea, yet to come to light……). ‘What about this jar, dad?’ Ha ha!!! Who needs large mass bakery producers 😉

Gluten free Chocolate Marshmallow Bites

Not a tricky recipe but it does involve a bit of patience and a bit of time.  10 mins to prep and make the cake, about 20 minutes to bake the cake, an hour or so to let the cake cool. 10 mins to melt the chocolate and then about 20 minutes to coat the bites in the chocolate. So roughly a couple of hours. If you are in a rush. I managed to stretch it out over an afternoon.

Preheat the oven to gas 4, 180c and line a baking tin. I used a tin 27cm long, 20cm wide and 4 cm deep. It was ideal, as I didn’t want the Bites to be too big.

This is an all-in-one mix, so into your mixing bowl place;

100g soft butter

100g caster sugar

2 eggs

120g Dove Farm Self Raising Flour

1/4 tsp bicarbonate of soda

30g ground almonds

1 teaspoon Vanilla Essence

And a splash of milk should the mix be a little heavy.

Mix until you have a creamy consistency, should take a couple of minutes. Then pour into the prepared baking tin and bake for about 20 minutes.

Leave to cool.

You’ll then need 1/2 a jar of Fluff Marshmallow and roughly 400g melted chocolate. I used Callebaut milk chocolate, plus 40g of dark chocolate to decorate.

Remove the cake from the greaseproof lining and trim the edges of the sponge to make it nice and straight. Then cut the rectangle of sponge into 28 small squares ( 7×4 ). Then cut the squares in half to create 2 halves! I used a piping bag to pipe the Marshmallow onto each small square and then popped the top back on. Like a little sponge sandwich!

Then using the melted chocolate coat each sandwiched cake bite in chocolate. Balance each piece of cake on a fork, and spoon over the melted chocolate. Using another fork, I pushed the covered ‘Bite’ onto a piece of greaseproof paper to set.  I then melted about 50g of dark chocolate and drizzled this over the finished Bite for decoration.

Leave to set and enjoy 😀😀