Sweet potato and carrot cake
Dairy free, soya free, egg free and gluten free
200g sweet potato
130g dairy free butter/margarine
200g flour (I used gluten free flour)
1 tbsp golden syrup (optional)
- Boil sweet potato and carrot until very soft (you can do this in microwave). Remove the water from the vegetables and add butter/margarine and mash well, even better if pureed with hand blender.
- Sieve flour and add to vegetables. Add golden syrup and mix well.
- Bake in oven at 180 degrees for 25/30 minutes.
- Do not over cook as it’ll go hard.