Gluten free, vegan carrot cake

1/2 cup rice flour

1/2 cup chick pea flour/ besan

1/2 cup rice milk

1/2 cup grated carrots ( packed in)

1/2 cup brown sugar ( packed in)

1/4 cup raisins

1 teaspoon cinnamon

1 teaspoon egg replacer

1 teaspoon gluten free baking powder

1/2 teaspoon baking soda

2 tablespoons olive oil 

A pinch of salt

Method

Preheat oven to 180 degrees Celsius.

Sift the rice flour, besan, baking powder, baking soda, egg replacer powder, cinnamon and salt into a large mixing bowl. Add the brown sugar ( I use only 1/2 a cup as I prefer my cakes to be less sweet, plus the raisins add sweetness, but the recipe also works with 1 cup of sugar) and mix well and add the raisins. In a separate bowl mix all the wet ingredients and grated carrots. Add the wet ingredients to the dry and place in a lined loaf tin. Bake in a fan forced oven for 40-50 minutes.  The cooking time may vary depending on your oven. Check if the cake is cooked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Cool in the tin for 10 minutes and then place on a wire rack to cool. Once cool you can dust with icing sugar or ice with the following glaze:

Mix four tablespoons of icing sugar with 1 tablespoon of orange juice. Spread the mixture on the cooled cake with a palette knife. Dust with cinnamon and sprinkle some chopped walnuts.