Carrot CakeGluten and sugar free

Carrot cake is decadent and sodelicious. This one is all those things,as well as being much better for you.It’s suitable for those who want toavoid wheat, sugar and dairy.

This recipe is based on one from Alice Sherwood. You may combinesome wholegrain spelt flour with the other gluten free flours, if youcan eat wheat, this will help it stop crumbling when cut. The toppingis a good vegan alternative to cream cheese frosting.

Ingredients

For the cake4 cups (450 g) gluten free flour (rice, corn, potato, buckwheat)2 tsp gluten free baking powder1 tsp xanthan gum2 tsp ground cinnamon¼ tsp grated nutmeg½ tsp ground allspicepinch of salt½ cup (125ml) dark agave2 tablespoons (30g) Natvia or stevia½ cup (125ml) extra virgin olive oil½ cup (115g) Biona margarine3 eggs lightly beaten2 cups (225g) cooked carrots cooled and mashed1 cup (115g) grated raw carrots1 cup (115g) walnuts2/3 cup (100g) sultanas½ cup (115g) desiccated coconut½ cup (115g) fresh pineapplefinely grated zest of 1 orange

For the topping1 cup (225 grams) firm tofu½ cup (125ml) light agave2 tablespoons (30ml) Udo’s Choice Ultimate oil1 tsp vanilla extract or ¼ tsp scraping from vanilla pod2 tablespoons (30g) cashew nut butter½ cup (125ml) soya milk2 teaspoons lemon juiceabout a tablespoon (15g) apple2 tablespoons (30ml) soya yogurt

MethodPreheat oven to 300 ºF or 150 ºc. Line a 9 inch spring form pan withparchment paper. I also grease the paper with margarine.

Place the flour, salt, stevia, xanthan gum, baking powder, cinnamon,nutmeg, and allspice in a food processor.

Add oil, margarine beaten eggs, carrot puree, raw carrot, coconut,dark agave, pineapple and orange zest. Place all the ingredients in afood processor and mix thoroughly.Pour the mixture into a large bowl. Add the walnuts and sultanas andmix by hand.

Spoon the mixture into the pan. Place in oven.To make the topping, put all the ingredients into a liquidiser or use ahand blender and blend until smooth, about 1 minute. Put in the fridgewhile the cake cooks.After 30 minutes check the cake with a skewer. Bake until skewerinserted in the centre comes out clean and the edges pull away fromthe sides of the pan.Cool the cake in the pan for 15 minutes, then release the cake onto awire rack, remove the paper and it let cool.Smooth the topping over the top and sides of the cake. Decorate withwalnuts and orange peel.

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