1. (Cookery) a baked food, usually in loaf or layer form, typically made from a mixture of flour, sugar, and eggs
I love baking. Much more now than ever before. Baking using none of the ‘proper’ ingredients feels like alchemy.
And I’m saving a fortune on eggs!
This recipe is adapted from this one on the BBC Food website. The original recipe actually works very well when you do a straight swap with free from alternatives.
However, I have tweaked it to suit my personal tastes and because I felt the original recipe was a bit oily.
This cake is so soft and bouncy and moist. You would never guess that it’s a great big fake cake.
Gluten, dairy and egg free carrot cake, also suitable for vegans!
175g light muscovado sugar
3 egg substitute (I use Orgran No Egg with great results)
300g grated carrots (about 4 medium)
175g rice flour
1 tsp xantham gum
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
½ grated nutmeg
1 tsp ground ginger
Handful of chopped walnuts
175g icing sugar
1½-2 tbsp orange juice
Optional cream cheese topping
400g cream cheese
100g icing sugar
Zest of 2 oranges
Melt marge in the microwave for 1 minute.
Add to a bowl with sugar and mix together.
Add the egg substitute.
In a separate bowl weigh out the flour and add the bicarb and spices.
Sift this mixture into the wet mixture, stirring gently as you go along.
Add the carrots and chopped walnuts and stir in.
Pour into a greased cake tin and bake at 180c (160c for fan ovens) for 50 minutes to an hour or until a toothpick/chopstick comes out clean and the cake feels springy and sounds hollow.
Leave to cool completely before adding a topping. Decorate with whole walnuts and orange zest.