Allergy free carrot and raisin cake recipe

Ingredients

• 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

Method

• 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.