Although the cake recipe is not free from as many top allergens as I would like for inclusion here, I was completely thrilled with my finds in Tesco. For seriously restricted kids, whose main nutritional needs are covered by amino acid based elemental formula, both the carrot and courgette spaghetti they now stock in their larger stores offer a real increase in variety for many. They also have diced veg packs, which for someone like me who cooks in bulk, are like finding an extra hour in the day!
So, here is my carrot cake recipe, which went down very well here! It was a little crumbly on top which made neat cutting difficult but fine throughout the body of the cake. Moist but not soggy.
- 125 g Dove's Self Raising Flour, or your own choice (but probably not just rice flour alone)
- 1 tsp cinnamon
- 200g caster sugar
- 175ml vegetable oil
- 2 eggs, beaten
- 175g carrot spaghetti chopped first with scissors (or grated carrot)
- 60g chopped walnuts (optional)
- Preheat the oven to 180C/Gas Mark 4
- Grease/line a 7" round cake tin
- Stir together the flour, sugar, cinnamon and sugar
- Add the oil and eggs until fully mixed
- Stir in carrot and nuts
- Bake for 25 minutes
You will see I haven't used any frosting. This is partly due to the already high sugar content of the cake, partly the lack of cream cheese alternative. It was really moist however and no one missed the additional layer!