Gluten-free, Egg-free and Dairy-free Carrot Cake

It’s my son’s birthday tomorrow and I’m busy cooking cakes. Here’s a carrot cake recipe that I’ve had for so long that I don’t know where it came from originally.

Ingredients

300 g gluten-free self-raising flour

215 g raw sugar

1 teaspoon mixed spice

1 teaspoon cinnamon

40 g dessicated coconut

1/2 metric cup chopped walnuts (optional – I left them out this time because my nut-allergic daughter is visiting tomorrow)

2 cups grated carrot (mine weighed 250 g)

250 ml (210 g) vegetable oil

3 teaspoons Orgran No Egg (or EnerG) mixed with 120 ml water (If you can eat eggs, use 3 eggs)

Method

1. Mix together the flour, sugar, mixed spice, cinnamon and coconut in a large bowl.

2. Add the grated carrot and mix into the dry ingredients.

3. Add the oil and egg-replacer mixture and mix thoroughly with a wooden spoon.

4. Place into muffin cases (about 1/2 full).

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 25 minutes or until a skewer inserted comes out clean.

I’m not usually a fan of icing but these cakes taste great with a cream cheese icing (this part is not dairy-free):

Icing: Mix 125 g cream cheese, 1 teaspoon vanilla and 60 g soft butter together until well combined. Add in 350 g of sifted icing mixture and 20 ml of lemon juice.