Ingredients
1 cup (125g) soy or besan (chickpea) flour
3/4 cup (110g) (100% corn) cornflour (cornstarch)
2 teaspoon gluten-free baking powder
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoon mixed spice
1 cup (220g) firmly packed light brown sugar
1 cup (120g) coarsely chopped roasted walnuts
1 1/2 cup (360g) coarsely grated carrot
1/2 cup (125ml) extra light olive oil
1/2 cup (120g) sour cream
3 eggs
Method
1. Preheat oven to 180°C/350°F. Grease and line deep 23cm (9-inch) square cake pan.
2. Sift flours, baking powder, soda and spice into large bowl; stir in sugar, nuts and carrot. Stir in combined oil, sour cream and eggs.
3. Bake cake about 45 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.
Related
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