Allergy Free Carrot Cake!!

Allergy Free Carrot Cake

A lovely and moist carrot cake!!

This is a lovely moist cake the dates work great to sweeten and keep it moist. I made this cake on Saturday and Cathal had the last slice on Wednesday. So it will last well for 4 days. It can be frozen before the icing is put on it!!

Ingredients

100ml oil(sunflower or vegetable)
I pear pureed
2tsp milled flaxseed +3tbsp water
8 dates soaked, pitted and chopped
250g grated carrots
150g soft light brown sugar
100g gluten free oats blitzed
100g gluten and wheat free plain flour(I use Doves Farm)
150g gluten and wheat free brown flour(I use Doves Farm)
2tsp baking powder
1tsp xanthan gum
11/2tsp cinnamon
3tbsp honey to pour over the cake when hot
100g dairy free margarine
250g icing sugar
Grated zest of 1 orange + 2tsp orange juice

Method

Pre-heat the oven to 180 degrees fan.
Place the oil, flaxseed, water, dates, carrots and sugar into a bowl and mix. Then add all the dry ingredients and fold them in. Pour it into a lined tin(20 by 25cm) and bake in the oven for 35 to 40 minutes.
When baked leave in the tin and pour the honey over the top and let it soak in. Then lay it on a wire rack to cool.
Make the icing, place the margarine and sugar into a bowl and mix till creamy then add the orange juice and zest give it another mix. When the cake is completely cooled put the icing on top add a little orange zest to garnish.
Enjoy!!
Marie xx

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