GLUTEN-FREE DELIGHTS

Coeliacs rejoice! Delicious baked goods are back on the menu

CARROT CAKE WITH TOFUTTI FROSTING SERVES 12 PREP + COOK 1½ HOURS + COOLING

2 ½ cups gluten-free self-raising flour ½ tsp bicarbonate of soda 2 tsp mixed spice ½ cup gluten-free baby rice cereal 1 cups firmly packed brown sugar 3 cups coarsely grated carrot 1 cup coarsely chopped walnuts 3 eggs 1 cup vegetable oil ½ cup coarsely chopped walnuts, extra

TOFUTTI FROSTING

100g Tofutti Better Than Cream Cheese, softened 1 tsp finely grated lemon rind 1 ½ cups gluten-free icing sugar

1 Preheat oven to 180°C. Grease a deep 22cm round cake pan, line base and sides with baking paper.

2 In a large bowl, sift flour, soda and spice. Add rice cereal, sugar, carrot and nuts. Stir in combined eggs and oil until smooth. Pour mixture into pan, smooth the surface.

3 Bake cake for 1 ¼ hours or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 mins, turn, top-side up, onto a wire rack to cool.

4 TOFUTTI FROSTING In a small bowl, using an electric mixer, beat tofutti and rind until light and fluffy. Gradually beat in sifted icing sugar until smooth. Spread on top of cooled cake. Top cake with extra walnuts.