Added by rpoolcha | Tue 20 Mar 2012 @ 10:38
When i made these carrot cakes i used mini disposable loaf cases (from Sainsburys) and cooked for roughly 15-20mins cooking time. However the recipe i adapted this from uses 2 times 20.5cm tins and cooks for 25mins. I reckon a large loaf tin could also be used but again the cooking time would need to be adjusted. Preheat the oven to 180 degree C/350 degrees F
225g Doves Gluten and Wheat Free Self Raising Flour Mix
1/2 tsp Xanthum Gum
1tsp Baking Powder
1 1/2tsps Cinnamon
1/4 tsp Nutmeg
1/2 tsp Ground Mixed Spice
1/2 tsp Ground Ginger
180g Agave Syrup
1tsp Orange Essence (or use grated zest of 1 orange)
50g Chopped Walnuts (feel free to substitute with all raisins)
3tsps Ener-G Egg Replacer (or other egg replacer, should make up 3 Eggs)
6Tbsps Water (for Egg Replacer)
150ml Sunflower Oil
250g Grated Carrots
Sift the flour, baking powder and all the spices into a large mixing bowl.
Using a wooden spoon mix in the Agave, Orange essence, Nuts (if using) and raisins.
Follow this by adding the water (for the egg replacer), sunflower oil and grated carrots. Mix together.
Prepare the tins/tin/disposable loaf cases.
Then add the egg replacer to the mixture and combine thoroughly. Immediately transfer to tins and put in oven and cook for required time. They are ready when a skewer or knife inserted into the middle comes out clean. They should be just ever so slightly cracking on top.