Gluten Free Carrot, Zucchini and Apple Cake
1 hour 40 minutes
A delicious moist, fruity and nutritious gluten free cake (can easily be made lactose free by choosing second icing option) that can be eaten plain or iced. Ideal for serving with tea or coffee or just having a slice as a snack
9 people made this
Ingredients
Serves: 12
- 1 1/2 cup brown sugar
- 1 cup canola oil
- 4 eggs
- 2 cups gluten free self raising flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 4 meduim sized carrots, peeled and grated
- 1 large zucchini, grated and gently squeezed to remove excess liquid
- 1 large Braeburn apple, peeled and grated
- 1 cup sultanas (or 1/2 cup sultanas and 1/2 cup currants)
- 1/3 cup LSA (Optional)
- Icing
- 1 dessertspoon vanilla yoghurt
- 2 teaspoon lemon juice
- 1/2 cup desiccated coconut
- 2 cups sifted pure icing sugar
Directions
Preparation:10min ›
Cook:1hour20min ›
Extra time:10min cooling ›
Ready in:1hour40min
- Preheat oven to 160C.
- In a large bowl, beat together the oil and brown sugar for 2-3 minutes. Add the eggs one at a time, beating well in between additions. Sift in the flour, cinnamon and nutmeg and mix for one minute.
- With a wooden spoon mix in the grated carrot, zucchini, apple, dried fruit and LSA. Pour into a greased and lined 22cm round tin (I use a springform). Cook in preheated oven for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean.
- Allow to cool for 10 minutes in the tin, then transfer to a wire rack and allow to cool completely before icing (icing optional).
- Combine yoghurt, lemon juice, coconut and icing sugar and stir to combine.
Icing (optional)
LSA
LSA is a ground mixture of linseeds, sunflower seeds and almonds. You can buy this at your local health food shop.
Dairy free icing
Same as above but instead of yoghurt add 2 teaspoons of canola oil and enough lemon juice to make thick icing.
