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For those with gluten or dairy intolerant friends and family, this cake is a smashing success!
Preheat the oven to 165celcius.
In a bowl, mix the eggs, oil and vanilla until thick and set aside.
In a large bowl, combine the flour, baking powder, bi-carb and cinnamon. When well mixed, add the carrot and toss until carrots are well covered with the flour mix.
Add the wet ingredients, and mix until just combined - don't overmix the batter as the cake will become heavy and dense.
Pour into lined and buttered tin (I use a 20cm springform tins)and bake for 45-60mins, or until a skewer comes out cleanly from the centre of the cake.
Allow to cool, and turn out onto a wire rack to allow to cool entirely before frosting.
I use a cream cheese frosting for the cake. Alternatively, use a vanilla frosting (made with margarine) to continue the dairy-free theme, or serve the cream cheese frosting on the side (recipe separate).
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