Wheat-Free Carrot Cake

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 (you can also mix your own by combining Rice Flour, Potato Starch and Xanthan Gum)
• 2 teaspoons Bicarbonate of Soda
• 1 teaspoon Salt
• 2 teaspoons Cinnamon

Directions

1. Preheat the oven to 180 degrees Celsius (around 350 degrees Farenheit).
2. Prepare the loaf pan.
3. Mix everything together in a bowl, added in the order above.
4. Pour into pan and smooth out.
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. I have added a recipe for Cream Cheese Icing below.

Cream Cheese Icing

Ingredients

• 250g tub of cold Plain Full Fat Cream Cheese
• 1/2 cup Butter
• 3 cups Icing Sugar
• 1 teaspoon Vanilla Extract

Directions

1. In a large bowl using a electric handheld or stand mixer, beat the Cream Cheese and Butter together on high speed until smooth and creamy.
2. Add the 3 cups of Icing Sugar and the Vanilla Extract (you can add this in batches).
3. Beat on low speed briefly and then change to high speed and beat for 2 minutes.

TIP: If you want the icing to be a little bit thicker, you can add an extra 1/4 cup of Icing Sugar.