Allergy free orange and fig carrot cake recipe

Ingredients

• 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

Method

• 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.