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Vegan and GF Carrot Cake

 Ingredients

2oz            brown sugar

1 lemon      juice & grated rind 

1⁄2tsp        cinnamon

4oz            sunflower oil

6oz            rice or gluten free flour (or mixture of both)

1oz            gram flour

2 tsps       Xantham gum

2 oz          desiccated coconut

2oz           crushed pineapple

4oz            finely grated carrots

1tbsp         water

1⁄2             grated rind & juice of orange

6oz            icing sugar  

 

  • Beat together the brown sugar, lemon rind & juice, cinnamon and oil.

  • Mix in both flours, xantham gum, grated carrots and water.

  • Leave to rest for half an hour to let the xantham gum do it's work

  • Pour into an oiled and greaseproof lined 1lb (500g) loaf tin and bake in an oven pre heated to 180ºC/350ºF/Gas Mark 4 for 45 - 50 minutes.

  • Cool the cake slightly before turning out onto a wire rack to cool.

  • To make topping add orange rind & just enough juice to the icing sugar to create a thick icing and spread over top and sides of cold cake.

 

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