المكونات
- Thick double cream 250ml
- SpinneysFOOD super fine icing sugar 265g
- Cream cheese 120g
- Butter 60g
- Raisins or sultanas 165g
- Almond extract 1 tsp
- SpinneysFOOD large eggs 2
- Light olive oil or vegetable oil 125ml
- Nut milk 125ml
- Ground cloves ½ tsp
- Ground nutmeg ½ tsp
- SpinneysFOOD fine ginger ½ tsp
- SpinneysFOOD fine cinnamon 1 tsp
- Baking powder ½ tsp
- Bicarbonate of soda 2 tsp
- Ground almonds 50g
- Gluten-free flour 130g
- Quick-cooking rolled oats 90g
- SpinneysFOOD brown sugar 150g
- Pecan nuts 115g
- Apple 100g
- Carrots 300g
Nutrition (Per serving)
- سعرات حرارية 524
- دهون 30.5g
- المشبعة 11.2g
- بروتين 3.1g
- الكربوهيدرات 60.3g
- السكريات 45.4g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كعكة الجزر الخالية من الغلوتين والمزينة بكريمة الزبادي
American 20 Mins Prep · 60 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm spring-form cake tin.
- In a food processor, pulse the carrots, apple and pecans until finely chopped. Add the remaining cake ingredients except the raisins; pulse until fully combined. Then pulse in the raisins.
- Smooth into the prepared pan. Bake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out mostly clean and the top is dry to the touch.
- Cool in the pan for 15 minutes. Run a knife around the cake, unhinge the pan and transfer to a cooling rack. Cool completely.
- For the frosting, cream the butter until light and fluffy – for approximately 8 minutes. Add the cream cheese and icing sugar and whip until light.
- Fold in the yoghurt, refrigerate until firm enough to spread over the cake.