Friday, December 07, 2012

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

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