• 12servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, C, P
MineralsSelenium, Zinc, Chromium, Silicon, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 225g self-raising flour (gluten-wheat free)

  2. 1/2 tsp gluten-free baking powder

  3. 1 tsp ground cinnamon

  4. 5 tbsp canola oil (OR 3 tbsp oil and 2 tbsp apple sauce)

  5. 140g muscovado sugar (OR agave syrup)

  6. 140g finely grated carrot

  7. 1 apple, peeled, cored and diced

  8. 85g (unsulphured) diced dried apricots

  9. 1 orange plus

  10. 5 tbsp juice

  11. 50g pumpkin seeds

  12. icing sugar for dusting

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Fan 160 C / Gas 4. Grease a cake tin with oil or margarine.

  2. Mix the flour, baking powder and cinnamon together in a large bowl. Add the orange juice, agave syrup and oil (or oil and apple sauce). Stir well. Add the grated carrot, apple, orange zest, apricots and stir until well mixed. Spoon into the prepared tin.


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