Banana Carrot Cake; gluten free, dairy free, egg free

Following up on my 'Going Bananas' post, I was inspired to share this classic recipe; altered for us allergy sufferers.

Ingredients:

3 ripe bananas

2 medium carrots

1/2 cup sugar

2 cups gluten free flour

1 teaspoon Bicarbonate of soda.

2 teaspoons egg replacer

1 1/2 cups soy milk or hazelnut milk

8 cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Preparation:

Preheat oven to 180 degrees and grease a cake tin.  Sift the flour into a large mixing bowl and stir in the sugar, egg replacer, spices, soda and milk.  Peel the carrots and grate the carrots into the flour mix, stirring periodically. Mash the banana's and then mix them into the flour as well.  Stir thoroughly and then pour the mix into the greased cake tin.  Bake for approximately 40 minutes.  The cake is ready when a knife through the centre comes away clean.

Serving suggestions:

Spread a smidgeon of Nutella on a slice for a wicked treat.

Or

Serve with a scoop of ice cream.

There are so many possibilities.