Gluten-free carrot loaf cake
During springtime the healthiest cake is a carrot cake, which doesn’t need much sugar. This gluten-free carrot loaf cake is made with oil, so it’s dairy-free too. I used 100g of sugar (half of the original recipe’s) and the cake was still too sweet for my liking. Otherwise, it’s moist, tasty, and very easy to make, so I’ll be baking it again!
Ingredients
Method
- Preheat the oven to 160C. Line a loaf tin with baking paper or case
- Grate the carrots with a cheese garter.
- Beat the eggs in a large bowl, then add the oil, sugar, grated carrot, raisins and chopped nuts.
- Sift in the flour, baking powder, bicarb and spices, then mix well, using a wooden spoon.
- Tip he mixture into the prepared loaf tin, making sure the surface is smooth.
- Bake for 75-80 minutes, or until a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and allow it to cool in the tin for 5 minutes, then move to a cooling rack.
- If you want icing or frosting, make this while the cake is cooling. Otherwise, serve the cake when it’s completely cool.
- Spread the icing on the cake and cut it into slices.