Allergy free large rich carrot and apricot cake recipe

Ingredients

• 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

Glaze

• ⅓ cup of sifted icing sugar
• 1 ½ tsp water or apricot juice

Unglazed

Method

• 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.

Glaze

• In a small bowl blend the icing sugar with the water.
• Drizzle the icing over the cooled cake.