Ingredients
2 |
Eggs | |
125 ml(½ cup) |
Soft Brown Sugar | |
125 ml (½ cup) |
Oil | |
250ml (1 cup) 62ml (¼cup) |
Entice Self Raising Rice Flour
Entice Sorghum Flour (or just use Entice Self Raising Rice Flour) |
|
2.5ml(1/2 tsp) |
Bicarbonate of Soda | |
pinch |
salt | |
(1tsp) |
Ground cinnamon | |
(¼ tsp) |
Mixed spice | |
375ml(1½ cups) |
Carrots, Grated | |
62ml (¼ cup) |
Pecan nuts, chopped |
Method
Preheat the oven to 180°C
Beat the eggs, oil and sugar until light.
Mix the dry ingredients. Add to the wet ingredients, add the carrots and pecan nuts.
Pour mixture into a greased loaf tin (20x9cm).
Bake for 35 minutes, or until the tester comes out clean.
Cool on a wire rack.
Icing the Cake
Cream Cheese Icing
60g |
Unsalted Butter | |
125g |
Cream Cheese | |
11/2 to 2 cups |
Icing Sugar |
Method
Cream the butter and cream cheese together, mix in the icing sugar. Chill to a firm consistency.
Or
Dust the cake with some icing sugar.
For a bigger cake, double the ingredients.
ã Daisy Health Foods
try this