Carrot Cake

(this one is dairy free as well!!)

This makes a large, family-sized cake.  You will need either a 25cm square tin, or a glass baking dish 20x30cm or similar.

3 size 7eggs

½ cup cooking oil

1 ½ to 2 cups raw sugar (use the 2 cups if you like a sweet cake)

2 tsp vanilla essence

3 cups (350g) grated carrot

320g Gluten Free Cake and Biscuit Mix

1 cup desiccated coconut

2 tsp baking soda

2 tsp Gluten Free Baking Powder

2 tsp cinnamon

½ cup apple juice (or water if you prefer.  If you use water, use the full 2 cups of raw sugar!)

Whisk the eggs, oil, sugar and vanilla together thoroughly, in a large bowl.

Add grated carrots and fold gently.

Add all dry ingredients and mix, adding the juice or water as you go.  If the mix looks too wet, don’t add the last 1 or 2 tsp of liquid – it can vary with the type of carrots you use.

Pour the mix into a paper lined tin or a greased and floured glass baking dish.

Bake at 180C for 45 – 60 minutes or until a skewer inserted into the cake comes out clean.

Ice with lemon butter icing, cream cheese icing, or just dust with icing sugar before serving.