TY students investigate gluten free alternatives 

Gluten free carrot cake  

Jamie Oliver’s gluten free carrot cake is a must.


225 g gluten-free self-raising flour , plus extra for dusting

2 large free-range eggs

125 g soft brown sugar

125 ml sunflower oil

1½ teaspoons ground ginger

1 teaspoon ground cinnamon

1 eating apple

200 g carrots

1 orange , zest and juice of

1 handful of sultanas

50 g walnuts , optional

For the icing:

75 g unsalted butter , softened

100 g icing sugar

1 orange , zest of

75 g cream cheese

50 g walnuts


Preheat the oven to 190ºC/375ºF/gas 5. Grease a tin (roughly 20cm) with butter, line the base with greaseproof paper.

Lightly beat the eggs in a large bowl, add the sugar and oil. Sieve in the flour and spices, then fold through. Peel and grate the apple and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts.

Pour the mixture into the prepared cake tin  for 30 to 35 minutes

Make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined. 

Recipe sourced from ©http://www.jamieoliver.com/recipes/vegetables-recipes/gluten-free-carrot-cake/#VgoW9sZr8TroHSeq.97 

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