Family Food Fun & Allergy-Friendly

Wheat-Free Carrot Cake

October 11, 2012

Well, to be honest, this is a wheat-free, egg-free and soya-free Carrot Cake. My daughter just loves it!

Ingredients:

  • 1 cup Oil
  • 1 1/4 cups Sugar
  • Egg replacement for 2 eggs
  • 2 cups shredded carrots
  • 1 1/2 cups crushed pineapple
  • 2 cups Glutagon Flour or Gluten-Free Flour mix
  • 2 teaspoons Baking/Bicarbonate of soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Prepare the Loaf Pan.
  3. Mix everything together in a bowl, added in the order above.
  4. Pour into Pan
  5. Put in the oven for about 35 – 45 minutes (time will vary with each oven).
  6. Allow to cool and decorate with your favourite icing.

Gluten-free Carrot Cake

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