Recipes

Healthy carrot cake

Everyone loves this cake. It’s not suitable for the strict elimination diet but can easily fit into an allowance of moderate salicylates, with only quarter cup of carrots per serve. The gluten free option works well.

1 cup sunflower or rice bran oil
2 cups sugar
4 eggs
2 cups of plain flour (for gluten free use Freedom Foods plain gf flour or similar)
1 tsp baking powder (for gluten free, use Wards)
3 cups of grated carrots
1 cup of crushed raw cashews (optional)
icing sugar (for gluten free, use pure icing sugar)

Pre-heat oven to 170’C. Grease cake tin with failsafe butter or Nuttelex. Pour oil into mixing bowl and beat for 1 minute. Gradually add sugar and beat. Add eggs to mixture one at a time whilst beating - mixture should be quite light and fluffy. Stir in sifted dry ingredients then carrots and nuts and pour into prepared cake tin. Bake for 60-65 minutes or until top is golden brown. Cool in tin. Top with (pure icing sugar ) icing with citric acid added for lemon taste. Serves 12.  - thanks to Sam Tinsley.

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