Carrot cake (gluten and lactose free)

Category:

Snack

Free from:

gluten, lactose, nuts, soya, lupin, sesame, mustard, celery, sulphites, meat, fish, crustaceans, molluscs

Contains:

eggs, milk (check for sulphites)

Preparation time:

20-30 minutes

Cooking time:

55-65 minutes

Serves:

Ingredients

CAKE

250g dairy-free spread (e.g. Pure Sunflower Spread)

250g brown sugar

4 large eggs

250g self-raising flour

1 tsp xanthan gum

200g (approx 2 medium) carrots - peeled and grated

1 1/2 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)

150g icing sugar

40g dairy/lactose-free soft cheese (e.g. Lactofree)

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 in the bowl. Fold in

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 55-65 mins – until you can insert a skewer everywhere and it comes out totally clean

11. Leave in the tin for 5-10 mins to cool slightly

12. Cool for the remainder of time on a cooling rack

ICING

1. Beat the spread, icing sugar and orange juice together

2. Stir in the soft cheese

3. Spread over cake when it is totally cool (can take hours)

Serving suggestion: It's carrot cake - what more could you ever need?!

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.