Carrot Cake (gluten-free, Casein/dairy-free)
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1 large egg
- 1 large egg
- 3/4 teaspoon vanilla extract
- 3/4 cup gluten-free flour, mix (your choice, i've used a few different versions)
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum (omit if in flour mix)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 raisins
- 3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
- 2 1/4 cups grated carrots (about 1/2 a pound)
- 1/4 cup diced fresh pineapple
Recipe
- 1 preheat the oven to 350 degrees f.
- 2 lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- 3 in your mixer, beat the sugar, oil, and eggs together. add the vanilla.
- 4 in another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- 5 add the dry ingredients to the wet ingredients.
- 6 stir in raisins and walnuts.
- 7 fold in the carrots and pineapple.
- 8 mix well, but don't over mix.
- 9 bake for 35 to 45 minutes, or until a toothpick comes out clean.
- 10 allow the cake to cool completely in the pans set over a wire rack.
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