With the increase in food allergies and intolerances, having your cake and eating it can be challenging. This low allergy cake can be whipped up in minutes and actually tastes great.
If you don’t have a histamine intolerance you could play around with the flours and use a mix of almond and different gluten free flours, add some nuts for texture and ramp up the spice content.
Carrots are a wonderful source of beta-carotene, the precursor to Vitamin A which is a powerful antioxidant important for skin health, immune function, eye health and has been shown to have some cancer fighting properties.
Besides its beautiful flavour, cinnamon has a positive impact on blood sugar levels by improving the hormone insulin response. This helps transport sugar into the cells to keep your blood sugar levels balanced.
- 3 carrots – grated
- 215g gluten free flour mix
- 100g Olive oil, grapeseed oil – a lighter tasting oil works best
- 2 eggs
- 1 tsp baking powder
- 1 tsp bicarb soda
- 100g sugar of choice – mill down to castor sugar consistency (coconut sugar gives a nice caramel flavour)
- 1 tsp cinnamon (contains histamine but this is a very low level for the whole cake)
- Pinch of salt
- 1/8th tsp clove powder (if tolerated)
- 1 tin of Ayams Coconut cream – turn upside down and place in fridge for a few hours or overnight to separate cream from liquid
- Icing sugar – to taste or required consistency
- 1 tsp vanilla bean paste
1. Preheat oven to 1600fan forced and line a medium size cake tin or muffin tray
2. Mix all cake ingredients together and add to cake tin
3. Cook for 40 – 50 mins or until a skewer comes out clean. If using a muffin tray check in 20mins
4. While cake is cooking, scoop out the solid layer of coconut cream to a bowl, add in icing sugar and vanilla. Whip to combine, dissolve sugar and get an icing consistency. Place in fridge while cake is cooking and cooling.
5. Ice and decorate as desired.