1¼ cups of all-purpose gluten free flour
½ cup of soft brown sugar
¾ cup of vegetable oil
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
¼ tsp ground nutmeg
2 tsp vanilla essence
1½ cups of finely grated carrot (3 medium sized carrots)
1/2 cup of dates
Preheat oven to 150˚ C and grease the cake tin.
Place the flour, sugar, baking soda and powder, cinnamon, ginger, nutmeg, vanilla, vegetable oil and eggs into a bowl and mix well.
Chop the dates into small pieces and grate the carrot. Mix in with other ingredients.
Pour into the cake tin and bake until firm (approximately an hour).