Carrot cake (gluten and dairy free)
Category:
Dessert
Free from:
Gluten, lactose, nuts, soya, lupin, sesame, mustard, celery, sulphites, meat, fish, crustaceans, molluscs
Contains:
Egg
Preparation time:
20-30 minutes
Cooking time:
65-80 minutes
Serves:
Approximately 10
Ingredients
CAKE
250g dairy-free spread (e.g. Pure Sunflower Spread)
250g brown sugar
4 large eggs
250g gluten-free self-raising flour (e.g. Dove's Farm)
1 tsp xanthan gum
200g (approx 2 medium) carrots - peeled and grated
1½ tsp ground ginger
1 tsp cinnamon
1 orange (zest and juice)
1 handful of sultanas (check for sulphites)
ICING
40g dairy-free spread (e.g. Pure Sunflower Spread)
180g icing sugar
1 tsp orange juice
Method
CAKE
1. Preheat the oven to 160°C
2. Grease and line a 23cm round cake tin
3. Cream the spread and sugar together in a large mixing bowl
4. Beat in the eggs gradually
5. Sieve the flour and xanthan gum into the bowl
6. Fold in the carrots, ginger and cinnamon
7. Add the sultanas, orange juice and zest. Stir well
8. Pour the mixture into the tin. Smooth with a knife
9. Bake for 65 – 80 mins until the cake is baked through and you can insert a skewer everywhere and it comes out totally clean. Another good test is to press the top down and make sure it springs back into shape
10. Leave in the tin for 5-10 mins to cool slightly
11. Cool for the remainder of time on a cooling rack
ICING
1. Beat the spread, icing sugar and orange juice together until smooth
2. Put the icing in the fridge for at least an hour prior to using
3. When the cake is cool, spread the icing over the top. Run the knife through it to form patterns if you wish
Serving suggestion: This is perfect on its own with a lovely cup of tea.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
