Carrot and nut cake – vegan and low fodmap

This cake is a real treat, it also has a good degree of fibre which should help people with BS-C – however do be aware of the fibre and introduce slowly if your bowel is not used to it. It is sweet, vegan, egg and wheat free and low fodmap.

Ingredients

50g ground flaxseed

100ml water

400g Gluten Free self-raising flour

125g chestnut flour

100ml water

1 teaspoon ginger

2 teaspoons cinnamon

½ teaspoon of ground cloves

100g chopped pecan nut

1 teaspoon vanilla essence

150g castor sugar

200g brown sugar

500g carrots

150ml hazelnut oil

1 ¼ teaspoons gluten free baking powder

Method

Prepare 2, 7 inch cake tins

Mix the flaxseed with water and leave in the fridge for 30
minutes.

Add the dry ingredients (flour, ginger, cinnamon, cloves and
ginger) to a bowl

Grate the carrot using a food processor using the grating
accessory and add to the flour – mix well.

Chop the pecan nuts and add to the flour, mix.

Add the flaxseed and water mix to the food processor using
the usual blade and blend for 20 seconds.

Add to the processor the sugar and vanilla essence and blend
for 20 seconds and then whilst the processor is mixing drizzle in the oil
slowly.

Pour this mix into the flour, nuts and carrots and mix well.
If too stiff add 100ml of water – the mix should look like a cake mix.

Add the mix to the two cake tins and bake at gas mark 3 (165
degrees C) until a skewer/cake tester comes out clean from the mix.

The cake will rise and may crack a little on the surface but
trim off the and turn the cake upside down for decorating.

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