Allergy-free Carrot Cake

Bake this for friends with small persons allergic to nuts, eggs, and dairy.

Ingredients:

  • 4 oz (125 g) dairy-free margarine
  • 6 oz (¾ cup) sugar
  • 4 tsp egg-substitute starch (2 eggs’ worth)
  • 2 carrots
  • 1 inch of ginger
  • ½ cup soy or rice milk
  • ½ tsp baking soda
  • 8 oz (225 g) flour
  • 1 tsp baking powder

Soften the butter, whisk the sugar into it until fluffy and nearly white. Shove the carrot and ginger through a juicer (or fine grater) and add the juice and pulp to the mix with the egg powder, and beat. Add the baking soda to the milk and microwave (30-60 seconds) until frothy, and fold in. Sift the flour and baking powder in and fold gently until just combined. Turn into a greased (with margarine) and floured cake tin and bake at 180°C for 30-40 minutes until done.

Note: I used Orgran egg-replacer, but have a look at the Allergy NZ site for other egg substitution ideas.