Zutaten für Egg Dairy Nut Free Carrot Cake
- All Purpose Flour
- Caster Sugar
- Bicarbonate Of Soda
- 1/2 tsp salt
- Ground Cinnamon
- Ground Nutmeg
- 2 cups grated carrots (or zucchini)
- Sultana
- Vegetable Oil
- White Vinegar
- 1 cup water
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Zubereitung von Egg Dairy Nut Free Carrot Cake
- Preheat oven to 180°C (350°F). Grease and flour (or grease and line with parchment paper) a small round or loaf tin.
- In a large mixing bowl, combine all wet ingredients: [see ingredient list for quantities and order].
- Add all dry ingredients: [see ingredient list for quantities and order].
- Mix with a wooden spoon or spatula until just combined. Do not overmix.
- Pour batter into the prepared tin.
- Bake for 40-45 minutes for a loaf, or 15-20 minutes for cupcakes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before frosting or glazing.
- For a dairy-free glaze, spread apricot jam over the cooled cake.
- For a cream cheese frosting (not dairy-free), use your favorite recipe.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
126g
Fat
4g
Carbs
17g
