Carrot Cake (With added sugar)

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This recipe takes a while to bake, but is worth the wait! It is gluten, dairy and wheat free. It does contain nuts!

100g (4oz) Dairy free margarine

400g (8oz) Sugar

1 Teaspoon of mixed spice

2 eggs

75g (3oz) grated carrot

35g (1.5 oz) chopped mixed nuts

65g (2.5 oz) Rice Flour

65g (2.5oz) Gluten Free Flour

1.5 teaspoons of baking powder

Half a teaspoon of salt

2 tablespoons of Provamel Soya Milk

1. Light the oven at Gas Mark 4, 180C, 350F.

2. Line a 1lb loaf tin.

3. Cream the butter and sugar together in a large mixing bowl.

4. Add the cinnamon and stir.

5. Add the beaten egg bit by bit.

6. Add in the carrots and nuts.

7. Add in the flours, baking powder and salt.

8. Lastly stir in the Soya milk.

9. Transfer the mixture into the loaf tin and bake for 1 hour and 10 minutes.

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