It’s gluten free, egg free, dairy free…
The ‘there’s no there there’ Carrot Cake
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces crushed pineapple — drained, reserve liquid
4 tablespoons flax seed — ground
3/4 cup water
2 cups carrots — shredded
1 cup walnuts — chopped (optional)
1 cup brown rice flour
2/3 cup almond meal
1/3 cup glutinous rice flour — ‘Mochiko’
2 teaspoons cinnamon — ground
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon sea salt
1 1/2 ounces coconut oil
2/3 cup sucanat or rapadura — (dehydrated sugar cane juice)
Preheat oven to 350. Grease and rice flour a 13″ x 9″ baking pan.
Drain pineapple well (squeeze), reserving juice.
In a small bowl, make a slurry with the ground flax and reserved pineapple juice.
Grate carrots and chop walnuts. In a medium bowl, mix rice flours, almond meal, baking soda, baking powder, salt and cinnamon.
In large bowl, beat coconut oil and sucanat on medium until well mixed. Add flax slurry. Beat some more. Fold in dry half dry ingredients. Stir in water then fold in the remaining dry ingredients. Stir in walnuts, pineapple and carrots by hand. Try not to over mix – it will not rise as much if you do. Immediately pour batter into prepared baking pan. Bake in the botton third of the oven at 350 for 40-50 minutes or until done – check by inserting a toothpick in the center. The toothpick should come out clean.
The texture is definitely different than your typical cake – a bit chewy. I like it best the next day 🙂 -the flavor seems to mellow out.
