All you need to create a perfectly moist gluten free Carrot Cake (Icing sold separately).
class="column"Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. If you want to get a carrot cake, add 150 g of grated carrots. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
What to add: Lactose free recipe: 120 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe: 120 g of butter and 200 g of eggs (approx. 3-4).