Egg Dairy Nut Free Carrot Cake

happygurl06's Note:

This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 cake

• 1 1/2 cups all-purpose flour
• 1 cup caster sugar
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup grated carrot
• 1/2 cup sultana
• 1/4 cup vegetable oil
• 1 teaspoon white vinegar
• 1 cup water

Directions:

1. Add the ingredients into a mixing bowl in the same order as listed.
2. Mix with a wooden spoon for 1 - 2 minutes.
3. Pour into a small round or loaf tin (use non stick tin and cooking spray).
4. Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
5. Make fine cup cakes - reduce cooking time to 15-20 minutes.

Reviews

[katdvs]

AMAZING! especially because my good friend can't have eggs! but, I DEFINITELY found that 180 degrees for 40 mins was too low, and I still had a 'soup' at that point. I cranked the temp to 350 for 30 more minutes, and the cake was cooked and delicious!