Carrot Cake. Gluten, Dairy, Soya, Egg free and Vegan. 

I LOVE carrot cake, really love it! I’ve used the same recipe for about 10 years to make the most delicious, soft, moist cake. I decided recently that I would adapt this to make it suitable for Roo and I’m so glad I did! You honestly cannot tell this is an allergy friendly cake and everyone will enjoy it. 


The cake is soft, light, moist and tastes amazing. None of the flavours are overpowering, they all blend together to create something that will send your taste buds into overdrive. 


This is also one of the quickest and easiest cakes we have ever made. A few steps and 10 minutes of your time will prepare the batter and 55-60 minutes baking time will yield perfection. I created this in a 8 inch round tin but it would work just as well in a loaf tin. Serves 8 generously. You could top this with a vegan cream cheese frosting but it’s just as tasty plain. 


Ingredients 

  • 225g Gluten free Plain flour (We use Doves Farm) 
  • 1 teaspoon Baking Powder (ensure this is gluten free)
  • 1 teaspoon Bicarbonate of Soda 
  • 2 teaspoons Ground Ginger 
  • 175g Soft Dark Brown Sugar
  • 225g Grated Carrots 
  • 25g Grated Fresh Root Ginger
  • 60g Raisins 
  • 2 tablespoons Ground Flax seed mixed with 6 tablespoons water
  • 3 tablespoons Sunflower Oil
  • Juice of 1 medium Orange 


Method 

  1. Preheat the oven to 180c and prepare your baking tin of choice. I use an oil spray and line the bottom of the tray with a piece of parchment paper. 
  2. Into a large bowl sift the flour, baking powder, bicarbonate of soda and Ground ginger. Stir well to combine. 
  3. Into the same bowl add the sugar, grated carrots, grated ginger and raisins. Stir well to combine. 
  4. Add the flax seed mixture, oil and orange juice and stir again until fully combined. 
  5. Pour into the tin and smooth the top with the back of a spoon. 
  6. Bake in the centre of the oven for 55-60 minutes until a skewer inserted comes out clean. 
  7. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely. 
  8. Decorate as required and serve! 

Enjoy! 

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2 thoughts on “Carrot Cake. Gluten, Dairy, Soya, Egg free and Vegan. 

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