Before Gina came to the rescue, I trialled carrot cakes that didn't rise much, and banana muffins that were nice enough, but for some reason didn't translate very well into a cake. The combination of the two means this cake rises beautifully and keeps very moist. I think this was Gina's recipe prior to having a dairy and egg allergic son - after which she made it allergy-friendly, and it rocks. Thanks a million Gina! We love it. Works perfectly as muffins, round cake or in a loaf tin as I have done here.
225g self raising flour, sifted
1 teaspoon baking powder
150g brown sugar
1 cup grated carrot
2 ripe bananas, mashed
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
150ml vegetable oil
2 egg replacers
Preheat oven to 180 C. Combine flour, baking powder, sugar, spices and mix well. Add carrot, bananas, vegetable oil and egg replacers and mix until well combined. Grease a pan and line the bottom of square, round or loaf tin - pour in combined mixture and bake for approx 25-35 minutes.
Lemon Icing
55g dairy-free margarine, softened
250g icing sugar, sifted
1 tbsp lemon juice
1 tsp grated lemon zest (optional)
Beat margarine with icing sugar, then add lemon juice/zest. Make double quantity if you are layering and filling a round cake.
that looks so delicous and I love the sound of that lemon icing.
ReplyDeleteThanks! Love your blog!
ReplyDeleteI'm so glad to have found your blog!! thank you. My DD who is 1 yr old has same allergies yours! It's overwhelming at first but I'm glad there are sub for dairy & egg etc. I'm going to give this a go soon
ReplyDeleteFantastic moist cake. I had run out of my egg replacer and had already started baking, so added a bit of extra oil - about 170-180mL in total, plus some water ... and it was perfect! (My bananas were quite large too, so I think that also helped.) My friends couldn't believe I could eat this!
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