For some reason Quilting Groups and Cake just seem to go together.
This is the Carrot Cake that we enjoyed at our Quilt Group this week.
Gluten Free Carrot Cake.
Crate carrots to 1 1/2 cups and place in a large bowl. Add 1 1/2 cups of sifted gluten free flour ( I used Bob's Red Mill gluten free all purpose baking flour) 1/2 cup sultanas, 1/2 cup currants, 1/4 cup slivered almonds, 1/4 cup pumpkin seeds, 1/2 cup chopped apricots, 1/4 cup chopped walnuts, 1/4 cup chopped brazil nuts, 1/2 cup desiccated coconut, 1 tsp mixed spice, 1 tsp cinnamon.
In a food processor blend together 3 eggs, 1/2 cup oil, 1/2 cup brown sugar, 1/2 cup of palm sugar (or raw sugar) and 2 tsp baking soda. Pour into the dry ingredients and mix well.
Spoon mixture into a lined 23cm round tin. Bake in the middle of the oven at 180C for 40 to 45 minutes. Check it is cooked by inserting a skewer. It is cooked if the skewer comes our clean.
Cream Cheese Icing
Put in a food processor 500g cream cheese, 1 1/2 cups icing sugar, 1 tsp vanilla, 1 tsp grated lemon rind, 1 tsp lemon juice. Process until smooth. When the cake is cold cover with the icing.