Gluten-Free Dairy-Free Carrot Cake

Ingredients

- 4 eggs

- 1½ cups brown sugar

- ¾ cup vegetable oil (I use canola oil)

- 2 cups gluten-free cake flour mix

- 1 tsp bicarbonate of soda

- 1 tsp baking powder

- 1/4 tsp salt

- 2 tsp cinnamon

- 1/4 tsp grated nutmeg

- Zest of one orange

- 1 cup chopped walnuts

- ½ cup raisins

- 3 cups grated carrots

Method

1. Beat the eggs with the sugar and vanilla with an electric beater for 3-4 minutes.
2. Add the oil and keep beating for a minute or two.
3. Mix the dry ingredients together (flour, bicarbonate, baking powder, salt, cinnamon, and nutmeg).
4. Fold the dry ingredients into the egg mix with a spatula or a wooden spoon.
5. Add the nuts, the raisins, the zest, and the grated carrots and fold them in gently.
6. Pour the batter into a loaf tin or a Bundt cake pan.
7. Bake in a pre-heated oven on 180°C for 50 minutes or until the cake is dry and set.
8. Take out of the oven and let it cool for few minutes, then turn into the serving plate.

The Glaze

1. Mix 1 cup of icing sugar with 2-3 tbsp of orange juice.
2. Drizzle the glaze over the cake and let it dry.