Carrot & Zucchini Cake

Method:

Sift dry ingredients. Add all other ingredients in a large bowl and beat together until well mixed.

Pour cake mixtue into a 13x24cm greased cake tin (expect it to rise)

Cook in a 180c oven for 45-50 minutes. Cook until a skewer comes out slightly moist but not wet.

you may need to cover the cake with a paper bag to prvent the top burning.

Ingredients:

• 1 cup spelt Flour
• ½ cup rice Flour (whole meal)
• 1 tsp Orgran no-egg mixed with 2 tbl warm water
• 1 tsp Bicarbonate of Soda
• ½ cup birch Xylitol (natural sweetener)
• 1 tspn Cinnamon
• ½ cup Sultanas
• 1 tbspn Poppy Seeds
• ½ cup Pecan Nuts pieces
• 1 cup grated Carrot
• 1 cup grated Zucchini
• ½ cup Rice Milk
• ¼ Cup coconut oil