Wheat and sugar free carrot cake recipe. Cake photo from thebittenword.com.

1. Carrot Cake
Gluten and sugar free
Carrot cake is decadent and so
delicious. This one is all those things,
as well as being much better for you.
It’s suitable for those who want to
avoid wheat, sugar and dairy.

2. This recipe is based on one from Alice Sherwood. You may combine
some wholegrain spelt flour with the other gluten free flours, if you
can eat wheat, this will help it stop crumbling when cut. The topping
is a good vegan alternative to cream cheese frosting.
Ingredients
For the cake
4 cups (450 g) gluten free flour (rice, corn, potato, buckwheat)
2 tsp gluten free baking powder
1 tsp xanthan gum
2 tsp ground cinnamon
¼ tsp grated nutmeg
½ tsp ground allspice
pinch of salt
½ cup (125ml) dark agave
2 tablespoons (30g) Natvia or stevia
½ cup (125ml) extra virgin olive oil
½ cup (115g) Biona margarine
3 eggs lightly beaten
2 cups (225g) cooked carrots cooled and mashed
1 cup (115g) grated raw carrots
1 cup (115g) walnuts
2/3 cup (100g) sultanas
½ cup (115g) desiccated coconut
½ cup (115g) fresh pineapple
finely grated zest of 1 orange
For the topping
1 cup (225 grams) firm tofu
½ cup (125ml) light agave
2 tablespoons (30ml) Udo’s Choice Ultimate oil
1 tsp vanilla extract or ¼ tsp scraping from vanilla pod
2 tablespoons (30g) cashew nut butter
½ cup (125ml) soya milk
2 teaspoons lemon juice
about a tablespoon (15g) apple
2 tablespoons (30ml) soya yogurt

3. Method
Preheat oven to 300 ºF or 150 ºc. Line a 9 inch spring form pan with
parchment paper. I also grease the paper with margarine.
Place the flour, salt, stevia, xanthan gum, baking powder, cinnamon,
nutmeg, and allspice in a food processor.
Add oil, margarine beaten eggs, carrot puree, raw carrot, coconut,
dark agave, pineapple and orange zest. Place all the ingredients in a
food processor and mix thoroughly.
Pour the mixture into a large bowl. Add the walnuts and sultanas and
mix by hand.
Spoon the mixture into the pan. Place in oven.
To make the topping, put all the ingredients into a liquidiser or use a
hand blender and blend until smooth, about 1 minute. Put in the fridge
while the cake cooks.
After 30 minutes check the cake with a skewer. Bake until skewer
inserted in the centre comes out clean and the edges pull away from
the sides of the pan.
Cool the cake in the pan for 15 minutes, then release the cake onto a
wire rack, remove the paper and it let cool.
Smooth the topping over the top and sides of the cake. Decorate with
walnuts and orange peel.
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