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
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1cup caster sugar
- 1teaspoon bicarbonate of soda
- 1⁄2teaspoon salt
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground nutmeg
- 3⁄4cup grated carrot
- 1⁄2cup sultana
- 1⁄4cup vegetable oil
- 1teaspoon white vinegar
- 1cup water
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DIRECTIONS
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
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