Sunday, October 7, 2012

Allergy free large rich carrot and apricot cake recipe

  • Spray olive oil
  • 3 carrots, grated fine
  • 2 cups Orgran Self Raising flour
  • 1 cup Orgran All Purpose flour
  • 1½ cups shredded coconut
  • 2 tsp bi carb soda
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 tsp nutmeg
  • ¾ cup brown sugar
  • ¾ cup olive oil
  • ½ cup golden syrup
  • ¾ cup water
  • 4 tsp Orgran No Egg whisked with 120mls water until thick
  • 1 tsp vanilla essence
  • 1 cup dried apricot, coarsely chopped
  • ⅓ cup of sifted icing sugar
  • 1 ½ tsp water or apricot juice


  • Preheat oven to 170°C.
  • Grease a large bundt pan lightly with spray olive oil.
  • 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.
  • Whisk together the brown sugar, olive oil, golden syrup and vanilla essence in a separate bowl.
  • Pour the oil mixture into the dry ingredients.
  • Use a wooden spoon to stir gently.
  • Add the Orgran No Egg mixture and water and stir through.
  • Stir in the grated carrot and chopped apricots. You may need to use your hands by this point.
  • Pour the mixture into the bundt pan and smooth the top.
  • 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.
  • In a small bowl blend the icing sugar with the water.
  • Drizzle the icing over the cooled cake.

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