Carrot Cake

Serves 12

175g gluten-free rice flour

125g buckwheat flour

50g millet flour

1 tbsp baking soda

1 tsp cinnamon

½ tsp clove

¼ tsp nutmeg

180g sugar

300ml rapeseed oil

4 eggs

500g grated carrot, plus optional extra

to decorate

TOPPING

150g mascarpone cheese 150ml pure cream 60g pure icing sugar

Preheat the oven to 200°C (180°C fan forced).

Place dry ingredients in a bowl except sugar. Whisk together sugar and rapeseed soil. Add 1 egg at a time, whisking. Mix the carrot into the egg mixture, add all the flours and mix it all together.

Cover a deep baking tray 20 x 25/30 cm and pour mixture into the tray. Bake for 20-25 minutes; cool.

For topping, mix together mascarpone, cream and icing sugar until it gets creamy, and cover the cake when it is cold. Top with extra carrot, if desired.