Gluten Free Carrot & Gingerbread Squares With Lemon Icing Recipe
A gluten free carrot & gingerbraed squares with lemon icing recipe and tasty as well.!
100g trimmed and peeled carrot (that’s about 1 large carrot)
200g gluten-free self-raising flour
200g soft light brown sugar
1 tsp bicarbonate of soda
1 tsp ground ginger
55g dairy-free margarine, such as Pure Sunflower Spread
2 tbsp golden syrup
1 heaped tsp Orgran Egg Replacer whisked with 2 tbsp water
240ml hot water
For the icing
100g golden icing sugar
1-2 tbsp lemon juice
Preheat the oven to 180°C/gas mark 4 and grease and line an 18cm square baking tin. Using a hand held grater, finely grate the carrots and set aside. (I really don’t recommend you use a food processor to grate them as they retain so much water and can make the cake soggy.) Place the flour, sugar, grated carrot, bicarbonate of soda and ground ginger in a large mixing bowl and stir together until evenly combined.
Cut the margarine into small chunks and add to the flour mixture. Using your hands, rub the margarine into the flour until you have a fine breadcrumb-like consistency. Add the golden syrup and egg replacer to the mixture and then pour over the hot water. Stir together with a wooden spoon until smooth and combined then pour the mixture into the lined baking tin.
Bake in the oven for 35 to 40 minutes until golden and fragrant, and the top is springy when lightly touched. Leave the cake to cool in the tin while you make up the icing.
Combine the icing sugar with the lemon juice and stir together until smooth. When the cake has cooled completely, remove from the tin and spread the icing over the top. Leave to set for 20 minutes or so before cutting into squares and serving.
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