Luck for you pregnancy makes me want all kinds of yummy foods, which requires new experiments and yummy results! The latest creation was carrot-less carrot cake (since Landon can’t have carrots). It was pure heaven! It came out much more moist than a traditional carrot cake – but it might have been due to the fact that we cut into it about 5 minutes after it came out of the oven. If we had let it cool down a bit it might have done better. It had the texture of a more firm bread pudding, without the liquid. Regardless it was delicious.
1 cup rice flour
1/2 cup tapioca flour (next time I will try millet or sorghum – it might give it more body)
2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
1 t xanthan gum
1/2 cup canola oil
1 cup brown sugar
1 1/2 t Ener-G egg substitute (mixed with 2 T warm water)
1/2 cup unsweetened apple or pear sauce (we used pear)
1 1/2 t vanilla extract
3 large carrots grated (about 1 1/2 cups if you can do carrots)
3/4 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/3 cup unsweetened flaked coconut (optional)
Preheat oven to 350° F. Oil a 9 x 13 inch baking dish. Mix flours, baking powder and soda, spices, salt and xanthan gum in a medium bowl. In a large bowl cream the oil and sugar. Add egg replacer, apple or pear sauce, vanilla, carrots and pineapple and stir well. Add the dry mixture to the wet and stir. Add walnuts and coconut if desired and stir again. Pour the batter into the baking dish and bake about 35 minutes.
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