Monday, November 17, 2008

Carrot Cake

1 1/2 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
2 tsp baking soda
3 Tbsp (9 tsp) ground flax seed
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

2 tsp vanilla
1 cup apple sauce
1 1/2 cup maple syrup
3 cup shredded carrots
1 cup crushed pineapple, drained (hold onto this juice, and see if it is
needed in the batter once it is all mixed. If not, drink it or use it in a
1 cup raisins

1. Preheat oven to 350 F.

2. Lightly spray a 9" x 13" pan with vegetable spray.

3. Mix dry ingredients together.

4. Mix wet ingredients then blend two parts lightly. Spoon cake batter into

5. Bake about an hour in a preheated 350 degree F oven. Test for

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