Name: Carrot, Fruit and Nut Cake
Yield: Serves 8
Ingredients: 3–4 tablespoons lemon juice; 70 g mixed peel; 1 teaspoon xanthan gum; 1 teaspoon bicarbonate of soda; 70 g pecan nuts; 70 g flaked almonds; 250 g plain gluten free flour; 100 g pitted dates, chopped; 190 g dark brown sugar; zest of 1 lemon; 1 teaspoon ground mixed spice; 250 g carrot, grated; 3 teaspoons gluten free baking powder; 150 g icing sugar; 70 g sultanas; 150 ml vegetable oil; 200 ml boiling water; 70 g dried cranberries; 70 g pistachio nuts

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

We were given this recipe by a customer whose family members all had different allergies; this is one cake she can bake that they can all eat. We were so touched that she shared this recipe with us – it’s delicious.

This is quite a wet cake, so a skewer will come out a bit doughy even when it’s fully cooked. We use a knife instead of a skewer to check it.
This will keep for four days in an airtight container at room temperature.