Egg Dairy Nut Free Carrot Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 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.
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