Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
15 Ingredients
Topping
- 200grams cream cheese
- 2tablespoons runny honey
- 75grams walnuts, chopped (optional)
- 175grams brown rice flour
- 375grams caster sugar
- 2teaspoons baking powder
- 1teaspoons xanthan gum
- 1teaspoons ground cinnamon
- 2/3 cup canola oil
- 2 eggs, beaten
- 3 drops vanilla extract
- 375grams carrots, grated
- 50grams desiccated coconut
- 100grams canned crushed pineapple, drained
- 50grams sultanas
Nutrition per serving
1440kJ / 346Cal
1440 Kilojoules or 346 Calories
17% of daily energy intake*
Protein
3.7grams
Fat
19.1grams
Carbs
39.3grams
Sugars
31.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Grease and flour a 20 cm square cake tin. Sift the flour, sugar, baking powder, xanthan gum and cinnamon together into a large bowl. Add the oil, eggs and vanilla extract and beat well.
Step 2 of 3
Fold in the carrots, coconut, pineapple and sultanas and spoon the mixture into the prepared tin. Place in a preheated oven, 180°C for about 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool in the tin.
Step 3 of 3
Beat together the cream cheese and honey and smooth over the cake, then sprinkle the nuts, if using, on top. Cut into 16 squares.
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