Carrot & Orange Cake

This delicious not-too-sweet cake is dairy and gluten-free (suitable for people with: lactose intolerance, gluten intolerance, milk protein allergy and coeliac disease) plus the olive oil makes the cake super moist.

This recipe can also be made into cupcakes.

Ingredients

• 1/2 C sugar
• 1/2 C olive oil
• ~2 C almond meal
• 1/4 C rice flour
• 3 eggs
• 1 large carrot (grated)
• Zest of 1 orange
• 1/2 C of sultanas soaked in orange juice (drained)
• 1/4 C of slithered almonds

Method

1. Preheat an oven to 180 degrees celsius.
2. Combine the dry ingredients in a large bowl and mix well.
3. Combine the wet ingredients in a small bowl and mix well.
4. Add the wet ingredients to the dry ingredients in the large bowl and mix until all combined.
5. Pour into a lined and greased cake tin and top with slithered almonds.
6. Bake until golden brown and a skewer inserted into the middle of the cake comes out clean.

Feel free to share this recipe with your family and friends!