| Roberts’ GF Self Raising Flour | 120g | 4.5oz |
| Roberts’ GF Plain Flour | 60g | 2oz |
| Mixed Spice | 2.5g | 0.1oz |
| Eggs (55g size) (Lightly Beaten) | 3 | |
| Raw Sugar | 200g | 7oz |
| Light Olive Oil | 100g | 3.5oz |
| Vanilla Essence | 2.5g | 0.1oz |
| Carrot (Grated) | 150g | 5.25oz |
| Walnuts (Chopped) | 100g | 305oz |
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Sieve together flour and mixed spice into a bowl. In another bowl combine the eggs, sugar,oil and vanilla essence. Stir this wet mixture through the dry ingredients, add walnuts and grated carrot and stir gently to combine. Spoon mixture evenly into a base lined and greased 20cm (8 inch) ring tin. Bake at 170°C (340°F) for 50 minutes or until cooked. Ice with lemon icing.Variations: Add mixed peel, sultanas that have been soaked in orange juice, use pecan nuts instead of walnuts |
Domestic
/ Recipes / Gluten Free