A delicious moist carrot cake. Using olive oil and apple puree avoids the need to add eggs. The apple other provides a natural sweetness which with the additional of xylitol helps keep the overall sugar content low.
Difficulty –Â Easy
Time – 15 minutes preparation, 40-50 minutes cooking
Makes 1 x 2lb loaf cake
Carrots are a particularly good source of beta-carotene, fibre, vitamin K, potassium and antioxidants. Vitamin A is important for eyesight, skin health and immune function.
Instead of carrots try grated courgette, pear or apple
1 carrot about 100g in weight, grated
75g xylitol
75g apple puree
100ml light olive oil
185g gluten free self raising flour
1tsp bicarbonate of soda
1tsp baking powder
pinch of sea salt
1tsp ground cinnmon
1tsp mixed spice
30g chopped walnuts
