Allergy free rich carrot cake recipe

Ingredients

• 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

Icing

• 1 cup plain goat’s cheese, crumbled
• ½ cup icing sugar
• ½ tsp vanilla essence

Method

• 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.

Icing

• Place the goat’s cheese, icing sugar and vanilla in a bowl.
• Beat until well combined.
• Spread the icing over the cake.

Note

• This size cake is for general eating rather than a party. For a party sized cake see the allergy free large rich carrot and apricot cake recipe.