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This cake is absolutely gorgeous and deliciously moist. You would never know that the cake is Gluten, Wheat and Dairy Free, and the frosting on top is scrummy whether you have it with or without dairy.
All Carrot Cakes are baked in professional 3″ (7.6cm) high tins.
6″ (15cm) Cakes cut into a maximum of 12 (2″ x 1″ / 5cm x 2.5cm) small portions
8″ (20cm) Cakes cut into a maximum of 20 (2″ x 1″ / 5cm x 2.5cm ) small portions
Ingredients for Gluten, Wheat and dairy free Carrot Cake
(The Frosting is dairy free vanilla)
Gluten and Wheat free flour (Brown and White Rice Flour, Potato Flour, Tapioca Flour), Carrots, Gluten and Wheat Free Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Bicarbonate of Soda, Vegetable Oil, Light Brown Sugar, Free Range Eggs, Golden Syrup, Dairy Free Vegetable Spread, Confectioners Sugar, Vanilla Essence.
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