Recipe for allergy sufferers:

This recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, corn free, egg free and yeast free.

Ingredients

225g (8 oz) plain flour
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
100g (4 oz) soya margarine
100g (4 oz) honey
100g (4 oz) caster sugar
225g (8 oz) carrots

Method

• Pre-heat the oven to 170°C / 325°F / Gas 3.

• Prepare and line a 450g (1 lb) loaf tin.

• Peel and grate the carrots and leave to one side.

• Mix the flours, spices and baking powder together in a large mixing bowl.

• Place the margarine, honey and sugar into a saucepan. Melt them together over a moderate heat until the butter and sugar has melted.

• Pour the liquid into the mixing bowl and mix well.

• Add the carrots and stir them in thoroughly.

• Put the mixture into the prepared loaf tin.

• Bake in the centre of the oven for approximately 1 - 1 1/2 hrs. Check the cake after about 1 hr. If you insert a cake tester into the middle of the cake it will come out clean when it is cooked. If it is not clean cook increase cooking time by 5 minute intervals until the cake tester comes out clean.

• Leave to cool in the tin for 10 minutes, then place on a cooling rack to cool completely.
  

Susan Swann
www.allergybaking.co.uk

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