Carrot Cake (Gluten-Free, Casein/Dairy-Free) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version. Ingredients:
3/4 cup granulated sugar |
1/4 cup canola oil |
1/2 cup applesauce |
1 large egg |
1 large egg white |
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 |
Directions:
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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