I made Brazen's GF delicious carrot cake today but my pantry and fridge were a bit deficient which meant I had to make a few changes. The changes worked so well I thought they deserved a new recipe!
GLUTEN FREE CARROT, ZUCCHINI AND PEAR CAKE
Ingredients
4 large pears
1 large zucchini
1 large carrot
150g walnuts
100g sugar
130g oil (I used a mild olive oil)
3 Eggs
2 tsp bicarb
2 tsp cinnamon
240g gf flour (made in tm)
1. Preheat oven to a slow 150 degrees.
2. Quarter the pears and remove the core. Pop in the TM and blitz for 10 secs on spd 8. Cook at 100 degrees for 10 minutest then puree for 30 secs on spd 8. Set puree aside. Rinse and dry bowl.
3. Trim ends from zucchini and cut into 3 and pop into TM. Cut carrot into 3 and pop in with zucchini. Blitz for 15 secs on spd 5. Remove and set aside.
4. Throw walnuts in unrinsed TM and blitZ for 10 secs on spd 5. Set aside with carrots.
5. Insert the butterfly and pour sugar and oil into the bowl. Mix on Spd 4 for 10 seconds. Add the pears and mix for 10 seconds on spd 5.
6. Reduce speed to 2 and add the eggs one at a time through the mc hole.
7. Add the flour, bicarb and spice and mix for 10 secs on spd 2.
8. Add the carrots, zucchini and walnuts and mix on spd 5 for about 20 secs or until well combined.
9. Pour into a lined cake tin and cook at 150 degrees for about an hour.
This GF cake is incredibly moist and perfect for school lunchboxes. I'm thinking of next time I make it of leaving the sugar out altogther, or maybe adding some dates for natural sweetness. My kids liked it more than my normal carrot cake recipe. Tasty way to use up those veggies in the bottom of the fridge
