Saturday, May 25, 2013

Allergy free carrot and raisin cake recipe

  • 1 cup Orgran self-raising flour
  • ½ cup Orgran all purpose flour
  • 1 tsp bicarb soda
  • ½ cup sugar
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ½ cup unsweetened apple sauce
  • ¼ cup olive oil
  • 2 tsp Orgran No Egg whisked with 80mls water until thick
  • 2 carrots, finely grated
  • ½ cup raisins
  • 1-2 tbsps shelled sunflower seeds

  • Preheat oven to 170°C.
  • Grease a cake tin with Nuttlex or olive oil spray.
  • In a bowl, mix the flours, sugar, bicarb soda, salt, cinnamon, allspice and nutmeg.
  • In a separate large bowl, combine the apple sauce, oil and No Egg then fold in the carrot and raisins.
  • Slowly add the flour mixture to the carrot mixture, stirring until evenly moistened. Do not over stir.
  • Spoon the batter into the cake tin and level with the back of a spoon.
  • Sprinkle the batter with sunflower seeds and gently pat them in place.
  • Bake for 60 minutes or until a skewer inserted in the centre of the cake comes out clean. Cook time may vary according to the amount of carrot used.
  • Cool the cake in the pan for five minutes before turning out onto a wire rack.

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