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Carrot Cake
- RECIPE MAKES: 8 portions
- PREP TIME: 10 minutes
- COOK TIME: 30 minutes
Method
Step 1
Preheat oven to 200°C/fan 180°C/gas mark 6.
step 2
Place the butter, Violife, sugar and cinnamon in a bowl and cream together.
step 3
Add the baking powder, Fate low protein all-purpose mix, carrot, dried mixed fruit and mixed peel to the butter mixture and stir.
step 4
In a separate bowl, combine ProZero, egg replacer and golden syrup.
step 5
Combine both mixtures to form a batter then pour into a lined cake tin and bake for 30 minutes until golden.
step 6
Remove from the oven and allow to cool, then turn out of the tin.
step 7
Once cooled, ice the cake with the cream cheese style icing and dust with cinnamon.
Fate low protein all-purpose mix and ProZero are foods for special medical purposes and must be used under medical supervision.
Ingredients
- Cake
- 50g Butter, soft
- 50g Violife creamy original
- 100g Brown sugar
- 15g Cinnamon
- 2 tsp Baking powder
- 200g Fate low protein all-purpose mix
- 60g Carrot, grated
- 50g Dried mixed fruit, chopped
- 40g Mixed peel
- 100ml ProZero
- 10g Egg replacer
- 2 tbsp Golden syrup
- Decoration
- 200g Betty Crocker rich cream cheese style icing
- Cinnamon (to dust)
Table
