CHARLIE'S FAVOURITE CARROT CAKE

Some recipes become family favourites for a reason, and this carrot cake is definitely one of ours. Charlie has loved this cake for years, and I love knowing that every slice includes fresh carrots while still tasting like a delicious homemade treat.

I first discovered the inspiration for this recipe after a friend made it for Charlie during a visit. I then adapted the original recipe to remove Australia's top 10 food allergens and reduced the sugar to better suit our family's taste. The result is a soft, moist carrot cake that's simple to make and perfect for afternoon tea, lunchboxes, birthdays or sharing with family and friends.

Whether you're baking for a child with food allergies or simply looking for a delicious homemade cake everyone can enjoy, this recipe is sure to become a favourite in your home too.

Author

Charlie's Safe Treat Box

Prep Time

30 minutes

Servings

8

Category

Snack

Cuisine

Australian

Ingredients

• 1 ½ cups Orgran GF Self Raising Flour
• ½ cup sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup coarsely shredded carrots
• ¾ cup water
• ⅓ cup olive oil
• 1 tsp vanilla paste

Directions

1. Pre-heat oven to 180°C.
2. Prepare a 20cm baking pan by greasing it or lining with baking paper.
3. Mix flour, sugar, baking soda, cinnamon and salt together in a bowl.
4. Stir in shredded carrots.
5. Mix in water, olive oil and vanilla paste.
6. Pour into lined or greased baking dish.
7. Bake for 25 to 30 minutes.
8. Take out of oven to cool.
9. Store in an airtight container.