Carrot cake #1 recipe
“Want to improve your night vision? Allegedly, eating carrots will help, so eat more carrot cake”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free |  |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Preparation time: 25 mins
- Cook time: 1 hr
- Total time: 1 hr 25 mins
- Yield: serves 8 - 10
This is a very fresh tasting carrot cake recipe without the rich heaviness that some carrot cakes have. It also doesn't contain processed sugars; using the natural sweetness of fruit sugars instead.
Ingredients
115g
[115g]
low fat spread, butter or margarine
3 large
[3 large]
eggs, beaten
115g
[115g]
fresh dates, finely chopped
150g
[150g]
carrot, grated
175g
[175g]
pear, peeled, cored and pureed
175g
[175g]
gluten free flour
2 tsp
[2 tsp]
baking powder
2 tsp
[2 tsp]
ground cinnamon
1 tsp
[1 tsp]
grated nutmeg
1⁄2 tsp
[1⁄2 tsp]
mixed spice
1⁄4 tsp
[1⁄4 tsp]
salt
Directions
Preheat oven: 190°C, 375°F, Gas 5
- Line a 16-18cm (6-7") spring form cake tin with baking parchment.
- Cream the low fat spread, butter or margarine in a large mixing bowl, gradually beat in the eggs, the mixture may curdle at this stage, but this will not spoil the cake.
- Mix in the dates, carrot and pear, mix well.
- Sift the gluten free flour, baking powder, spices and salt, then gently fold into the fruit mixture, making sure it is thoroughly mixed without losing the beaten in air.
- Spoon the mixture into the cake tin and bake for 55-60 minutes. To check if cooked insert a clean toothpick into the middle of the cake, it should come out clean.
- Remove cake from tin and allow to cool on a wire rack.