Carrot Cake (Wheat Free, Gluten Free)Posted in : Gluten Free on by : Daphne
Preheat oven to 175C (350F).
Grease 20cm x 10cm (8″ x 4″) loaf tin and line bottom with grease proof paper.
Sift flour, sugar, salt and bicarbonate of soda in a large bowl.
Add pineapple, carrot, eggs, oil and vanilla essence.
Beat until combined.
Stir in the nuts.
Pour into prepared loaf tin and bake for 60 – 70 minutes.