by LesleySM Yesterday at 19:04
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all measures are english
3tbsp pine nut
2 meduim carrots grated (200-250g/ 7-9oz)
60ml/21/4 dark rum
75g/3oz golden sultanas
150g/5oz Caster sugar
125ml/41/2fl oz olive oil (regular NOT Extra virgin) plus extra for grease
1tsp vanilla extract
3 free range eggs
250g/9oz Ground Almond
1/2 lemon plus zest finely grated
You need 23cm/9in springform cake tin and grease proof paper to line tin.
Toast pine nuts by browning in a dry frying pan. Set aside
Grate carrots coarsely (processer makes them very wet hand grate is better) lay on kitchen paper to dry set aside.
Put raisan into small pan with rum bring to the boil turn heat down simmer for 3 mins.
Whisk olive oil and sugar until light creamy and airly mixed.
Whisk vanilla extract and eggs to butter mixture when well mixed Fold ground almonds, nutmeg, grated carrots, sultanas (with any rum that clings to them) finally add lemon zest and juice.
Scrape mixture into prepared tin flatten top with rubber spatula. The batter will be very shallow in the tin.
Sprinkle pine nuts over mixture put cake into oven and cook until skewer stuck into the centre comes out sticky but more or less clean. Approximately 30-40 mins @ 180c.
Mine took an hour and need the top protected from becoming to brown about half way through.
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I am sure many people will appreciate your Gluten free recipe.
I love carrot cake
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This sounds lovely and is now in the A-Z.
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