Carrot cake

ingredients

• Carrot cake

  • 1 cup gluten-free self-raising flour
  • 1/2 cup gluten-free cornflour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoon psyllium husks
  • 3 eggs, lightly beaten
  • 1/2 cup light olive oil
  • 1 cup coarsely grated carrot
  • 440 gram can crushed pineapple in natural juice, well drained
  • 1/2 cup coarsely chopped pecans
  • cream cheese icing, to serve
  • 1/4 cup finely chopped glace‚ pineapple

method

• Carrot cake

  • 1

    Preheat oven to 180°C/160°C fan forced. Grease a 20cm ring pan. Line base with baking paper.

  • 2

    Sift flours, bicarbonate of soda and spices twice into a large bowl. Add sugar and husks.

  • 3

    Whisk together egg and oil; add to flour with carrot, pineapple and pecans. Stir to combine. Spoon mixture into prepared pan and smooth the surface.

  • 4

    Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack. Cool completely.

  • 5

    Prepare bought or homemade Cream Cheese icing. Spread icing over cake; top with pineapple. Slice to serve.

notes

You can use a 19x9cm loaf pan; cooking time will vary. Canola, sunflower and peanut oils are good sources of mono-or polyunsaturated fat. Psyllium husks, from the health food aisle, add fibre.