Vegan & Gluten Free Carrot Cake – Christine Bailey
A delicious moist carrot cake. Using olive oil and apple puree avoids the need to add eggs. The apple other provides a natural sweetness which with the addition
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 1 carrot about 100g in weight, grated
- 75g xylitol
- 75g apple puree
- 100ml light olive oil
- 185g gluten free self raising flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- pinch of sea salt
- 1tsp ground cinnmon
- 1tsp mixed spice
- 30g chopped walnuts
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