Gluten-free carrot and root vegetable cake -

Name: Gluten-free carrot and root vegetable cake -
Ingredients: 400g peeled and trimmed, grated mixed carrots, beetroot & parsnip; 1 beetroot, thinly sliced & dehydrated in a low oven (100C for 40-60 minutes, or until completely dry); 90g sultanas; 6 eggs; 300g caster sugar; 300g Lurpak® Baking; 500g ground hazelnuts (or almonds) Ã¢â‚¬â€œ make your own with blanched hazelnuts, ground for 30 seconds in a food processor; Grated fresh nutmeg & cinnamon to taste; 2 tbsp. dessicated coconut; 60g sunflower and pumpkin seeds, plus extra for dusting; 2Ãƒâ€” 23cm round cake tins, greased with olive oil or a loaf tin (if using a loaf tin fill the batter almost to the top) Cream; cheese frosting (makes 650g); 125g Lurpak® Baking; 200g firm full-fat cream cheese, drained of any liquid; 250g icing sugar, sifted; 1 tsp. vanilla extract

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Gluten-free carrot and root vegetable cake packed with veggies for a nutritious treat. Easy to make in 30 mins, perfect for birthdays or special occasions!

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Ingredients

400g peeled and trimmed, grated mixed carrots, beetroot & parsnip
1 beetroot, thinly sliced & dehydrated in a low oven (100C for 40-60 minutes, or until completely dry)
90g sultanas
6 eggs
300g caster sugar
300g Lurpak® Baking
500g ground hazelnuts (or almonds) Ã¢â‚¬â€œ make your own with blanched hazelnuts, ground for 30 seconds in a food processor
Grated fresh nutmeg & cinnamon to taste
2 tbsp. dessicated coconut
60g sunflower and pumpkin seeds, plus extra for dusting
2Ãƒâ€” 23cm round cake tins, greased with olive oil or a loaf tin (if using a loaf tin fill the batter almost to the top) Cream
cheese frosting (makes 650g)
125g Lurpak® Baking
200g firm full-fat cream cheese, drained of any liquid
250g icing sugar, sifted
1 tsp. vanilla extract