This dessert can be sprinkled with icing sugar or slathered with your favourite icing. We like mixing together icing sugar and lemon, for a fresh, Springtime drizzle.carrot-cake
Ingredients:
- 3/4 cup sucanat
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 1/2 tablespoons flaxmeal mixed with 2 tablespoons warm water
- 3/4 teaspoon vanilla extract
- 3/4 cup favourite gluten-free flour mix (recommend: sorghum/quinoa)
- 1/2 cup arrowroot flour
- 1 teaspoon xanthan gum
- 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:
Preheat the oven to 350 degrees F. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan and set aside.
In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir in raisins and walnuts. Fold in the carrots and pineapple. Mix well, but don’t over mix.
Bake for 35 to 45 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely in the pans set over a wire rack.
Healthy Carrot Blend Pineapple Cake Recipe
