Carrot and Sultana Cake

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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 is a rich cake that is suitable for those needing a gluten, dairy and wheat free diet.

 90g (3.5oz) Sultanas

60g (2.5oz) Brown sugar

3 Tablespoons of Honey

90g (3.5oz) Finely grated carrot

1 teaspoon of mixed spice

60g (2.5oz) Dairy Free Margarine

75ml of water

1 small egg (Beaten)

125g (5oz) Rice Flour

1 Teaspoon of Baking powder

1. Grease and line a shallow 8" baking tin

2. Preheat the oven to gas mark 4, 180C.

3. Place sultanas, honey, sugar, carrot, mixed spice, margarine and water in a saucepan. Bring to the boil.

4. Simmer gently for 5 minutes, stirring all the time.

5. Leave to cool.

6. Stir the egg, flour and baking powder into the mixture.

7. Turn into the tin and bake for one hour.


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