Name: Carrot cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 1 cup gluten-free self-raising flour; 1/2 cup gluten-free cornflour; 1/2 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 1 teaspoon mixed spice; 2/3 cup firmly packed brown sugar; 2 tablespoon psyllium husks; 3 eggs, lightly beaten; 1/2 cup light olive oil; 1 cup coarsely grated carrot; 440 gram can crushed pineapple in natural juice, well drained; 1/2 cup coarsely chopped pecans; cream cheese icing, to serve; 1/4 cup finely chopped glace‚ pineapple

Carrot cake

Serves 8

Prep

25M

Cook

45M

Total

1H 10M

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Ingredients

1 cup gluten-free self-raising flour

1/2 cup gluten-free cornflour

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon mixed spice

2/3 cup firmly packed brown sugar

2 tablespoon psyllium husks

3 eggs, lightly beaten

1/2 cup light olive oil

1 cup coarsely grated carrot

440 gram can crushed pineapple in natural juice, well drained

1/2 cup coarsely chopped pecans

cream cheese icing, to serve

1/4 cup finely chopped glace‚ pineapple

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 20cm ring pan. Line base with baking paper.

2.Sift flours, bicarbonate of soda and spices twice into a large bowl. Add sugar and husks.

3.Whisk together egg and oil; add to flour with carrot, pineapple and pecans. Stir to combine. Spoon mixture into prepared pan and smooth the surface.

4.Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack. Cool completely.

5.Prepare bought or homemade Cream Cheese icing. Spread icing over cake; top with pineapple. Slice to serve.

You can use a 19x9cm loaf pan; cooking time will vary. Canola, sunflower and peanut oils are good sources of mono-or polyunsaturated fat. Psyllium husks, from the health food aisle, add fibre.
Note

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