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Carrot Cake

  • RECIPE MAKES: 8 portions
  • PREP TIME: 10 minutes
  • COOK TIME: 30 minutes
Step 1

Preheat oven to 200°C/fan 180°C/gas mark 6.

step 2

Place the butter, Violife, sugar and cinnamon in a bowl and cream together.

step 3

Add the baking powder, Fate low protein all-purpose mix, carrot, dried mixed fruit and mixed peel to the butter mixture and stir.

step 4

In a separate bowl, combine ProZero, egg replacer and golden syrup.

step 5

Combine both mixtures to form a batter then pour into a lined cake tin and bake for 30 minutes until golden.

step 6

Remove from the oven and allow to cool, then turn out of the tin.

step 7

Once cooled, ice the cake with the cream cheese style icing and dust with cinnamon.

Fate low protein all-purpose mix and ProZero are foods for special medical purposes and must be used under medical supervision.

  • Cake
  • 50g Butter, soft
  • 50g Violife creamy original
  • 100g Brown sugar
  • 15g Cinnamon
  • 2 tsp Baking powder
  • 200g Fate low protein all-purpose mix
  • 60g Carrot, grated
  • 50g Dried mixed fruit, chopped
  • 40g Mixed peel
  • 100ml ProZero
  • 10g Egg replacer
  • 2 tbsp Golden syrup
  • Decoration
  • 200g Betty Crocker rich cream cheese style icing
  • Cinnamon (to dust)