Luscious Lupin Carrot Cake

Carrot Cake is a popular treat in cafes and homes throughout Australia. We asked talented pastry chef Peter Smedley to test this recipe and he agreed that it's as good a carrot cake as any.

Preparation: 30 mins
Legume Lead-In: Lupin flour can be obtained from health food stores around Australia

Note: As with wheat, some people are allergic to lupin protein. We recommend trying a small portion of cake initially. If you do not have an allergic reaction in the short term, ENJOY!

INGREDIENTS

3/4 cup oil
1 cup white sugar
3 eggs
3/4 cup self raising flour
1/4 cup lupin flour
1 tsp bicarbonate of soda
2 tsp cinnamon
1/4 tsp salt
2 large carrots, grated
3/4 cup chopped walnuts

CREAM CHEESE ICING

250g cream cheese
2 cups icing sugar
2 tsp lemon juice

INSTRUCTIONS

Beat oil, sugar and eggs until well combined.
Add sifted flour, bicarbonate of soda, cinnamon and salt.
Fold in carrots and walnuts.
Pour into a 20cm greased cake dish.
Bake for 40 minutes at 175 degrees C or until cooked.
Or microwave for 12 - 14 minutes on medium - high, allow to stand for 5 minutes before turning out.
Cool before Icing

ICING

Beat cream cheese until smooth.
Add icing sugar and lemon juice and beat until smooth.

Enjoy!