Thursday, May 31, 2012

Allergy free rich carrot cake recipe

  • Spray olive oil
  • 2 carrots
  • 1 cup Orgran Self Raising flour
  • ½ cup Orgran All Purpose flour
  • ¾ cups shredded coconut
  • 1 tsp bi carb soda
  • ½ tsp cinnamon
  • ¼ tsp ginger powder
  • ½ tsp nutmeg
  • ½ cup brown sugar
  • ¾ cup olive oil
  • ½ cup golden syrup
  • 3 tsp Orgran No Egg whisked with 90mls water until thick
  • 1 tsp vanilla essence
  • 1 cup plain goat’s cheese, crumbled
  • ½ cup icing sugar
  • ½ tsp vanilla essence

  • Preheat oven to 170°C.
  • Grease a 20cm round cake pan lightly with spray olive oil. Then line the tin with non-stick baking paper.
  • Peel and grate the carrots then set the carrot aside.
  • Sift the flours, bicarbonate of soda and cinnamon, nutmeg and ginger into a large bowl.
  • Add the shredded coconut and combine.
  • Combine the brown sugar, olive oil, golden syrup and vanilla essence in a separate bowl.
  • Use a balloon whisk to mix until combined.
  • Pour the oil mixture into the dry ingredients.
  • Use a wooden spoon to stir gently until just combined.
  • Add the Orgran No Egg mixture last and fold through.
  • Stir in the grated carrot. You may need to use your hands.
  • Pour the mixture into the pan and bake for 1 hour or until a skewer comes away clean.
  • Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
  • Place the goat’s cheese, icing sugar and vanilla in a bowl.
  • Beat until well combined.
  • Spread the icing over the cake.


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