Egg Dairy Nut Free Carrot Cake

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

• Ready In: 45 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 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.