Wednesday, February 13, 2013

Allergy free orange and fig carrot cake recipe

  • 2½ cups Orgran self-raising flour
  • 3 tsps cinnamon
  • 1 cup brown sugar
  • 3 carrots, finely grated
  • Zest of 1 orange
  • 1 tsp vanilla essence
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ⅓ cup olive oil
  • ⅔ cup water
  • 200g dessert figs, finely chopped

  • Preheat the oven to 180°C.
  • Grease a 20cm square cake tin.
  • In a large bowl, combine the flour, cinnamon, sugar, orange zest and carrot.
  • In a small bowl, combine the vanilla, No Egg mixture, oil and water.
  • Slowly add the water mixture into the flour mixture and mix with a wooden spoon until well combined.
  • Add the figs and orange rind and fold through.
  • Pour the cake mixture into the cake tin. 
  • Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Set aside for 10 minutes to cool.
  • Turn the cake out onto a wire rack to cool completely.

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