Entice Gluten Free Carrot Cake
Ingredients
2 | Eggs | |
125 ml(½ cup) | Soft Brown Sugar | |
125 ml (½ cup) | Oil | |
250ml (1 cup)62ml (¼cup) | Entice Self Raising Rice FlourEntice 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