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.