Carrot Cake

Name: Carrot Cake
Yield: 8 servings
Cuisine: British
Ingredients: For the carrot cake:; 170 g dark brown sugar; 2 Eggs; 150 ml vegetable oil; 3 medium sized carrots peeled and grated; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 190 g gluten free self raising flour; 50 g sultanas; For the frosting:; 50 g dairy free spread; 175 g dairy free cream cheese; 100 g icing sugar

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten and Dairy Free

Saved

Ingredients

8 servings

For the carrot cake:
170 gdark brown sugar
2Eggs
150 mlvegetable oil
3medium sized carrots peeled and grated
1 tspground cinnamon
1/2 tspground ginger
190 ggluten free self raising flour
50 gsultanas
For the frosting:
50 gdairy free spread
175 gdairy free cream cheese
100 gicing sugar

Saved

Steps

1

Preheat the oven to 180 oC
Grease and line a 7" round cake tin
In a large bowl mix together the brown sugar, vegetable oil and eggs
Stir in the grated carrot, ginger, cinnamon, flour and sultanas
Pour the mixture into the cake tin
Bake in the oven for 40 minutes
2

Remove from the cake tin and allow to cool before frosting
Beat together the dairy free spread, dairy free cream cheese and icing sugar
Spread on top of the cake and dust with a little extra ground cinnamon