Vegan Carrot Cake

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Vegan Carrot Cake

Source: www.dovesfarm-glutenfree.co.uk

 

 

100 g (3 1/2 oz) brown sugar

juice & grated rind of 1 lemon

1/2 tsp cinnamon

100 g (3 1/2 oz) sunflower oil

150 g (5 1/3 oz) rice -OR- buckwheat -OR- gluten free flour

25 g (1 oz) gram (chickpea/garbanzo bean/besan) flour

100 g (3 1/2 oz) finely grated carrots

1 tbsp (3 tsp) water

grated rind & juice of 1/2 an orange

150 g (5 1/3 oz) icing (powdered/confectioners) sugar

 

 

1. Beat together the brown sugar, lemon rind & juice, cinnamon and

oil.

 

2. Mix in both flours, grated carrots and water.

 

3. Pour into an oiled and greaseproof lined 1lb (450 g) loaf tin and

bake in an oven pre heated to 180ºC/350ºF/Gas Mark 4 for 45 - 50

minutes.

 

4. Cool the cake slightly before turning out onto a wire rack to

cool.

 

5. To make topping add orange rind & just enough juice to the icing

sugar to create a thick icing and spread over top and sides of

cold cake.