Top 14 allergen free carrot cake

I made this carrot cake to celebrate being one year topical steroid free and plan to blog about what’s changed over that time shortly. For now we’re just talking cake because so many of you have asked me where I got the recipe. I can’t take any credit and have been scouring the internet to try to give a shout out where it’s due, to the clever person who crafted the recipe, but to no avail.

I think it was a blogger called Pig in the Kitchen but her blog isn’t available any more. So without further ado, here is Bear Bear’s 14 allergen free vegan carrot cake recipe

Bear Bear’s Carrot Cake

Here’s what you’ll need. I substituted the flour for the Free From Fairy’s plain flour blend so instead I added 150g of that instead of the rice and maize flour listed below. I much prefer it because it’s a lovely blend of wholegrain naturally gluten free flours and doesn’t include rice flour which many need to avoid.

• 175g grated carrots
• 1 medium apple
• 75g brown rice flour
• 75g maize flour
• 5 tsp gluten free baking powder
• 125g sugar
• 2 tbs ground linseeds (I grind mine in a coffee grinder or you can buy them already ground)
• 3 tbsp rice milk (or your preferred plant milk. I used KoKo coconut milk)
• 2 tsp cinnamon
• a good scraping of whole nutmeg or .025 tsp
• 50g raisins
• 70ml vegetable oil

For the icing:

• 100g dairy free spread
• 175g gluten free icing sugar
• 1 tbs lemon juice
• zest of 1 lemon
• zest of 1 orange

How to make them…

• Heat the oven to 180 degrees celsius, GB gas mark 4
• Line a 19cm x 19cm tin with baking parchment
• Mix the linseeds with the rice milk and set aside
• Grate the carrots and peel, core and finely grate the apple
• Put the sugar, linseed mix and oil into a large mixing bowl and beat together using a wooden spoon
• Add the apple, carrot and raisins (I left these out as I didn’t have any). Grate half of the lemon zest and half of the orange zest into a blow and mix everything together.
• Add the maize flour, rice flour, baking powder and spices and mix everything again
• Scrape into the tin and level off using the back of a spoon.
• Place in the oven for approximately 25 mins, depending on your oven. It may take shorter or longer so start checking at about 12 minutes. The cake is cooked when it is firm and springy. The top may look a little cracked which is normal.
• Remove the cake from the oven and leave to cool on a baking rack
• For the icing: put the dairy free spread into a large mixing bowl and sieve in the icing sugar. Beat it well together. When smooth add the lemon juice. The icing is quite loose so you might want to add a little icing sugar to stiffen to your preference.
• When the cake is cold, spread the icing over the top. Grate the remaining orange and lemon zest over the top to garnish.
• It keeps well in the fridge but you might not like cold cake! Up to you!

I didn’t bother with icing as I, well I couldn’t be arsed! Sorry… but I have made it with the icing and it’s lovely.

I used a skewer to test and if it comes our clean the cake should be cooked. Mine could have done with about 5 minutes more time cooking but it was delicious, moist and tasty.

Now enjoy! What’s your favourite totally freefrom cake recipe?