Tuesday, March 20, 2012

Allergy-Free Carrot Cake

1/2 cup gluten free all purpose flour
1/2 cup potato starch flour
1 cup almond flour
3/4 cup crystalline fructose OR 1/2 cup sugar OR 1/2 cup honey
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups coconut oil or butter - melted
1 tsp vanilla
4 TBSP ground chia seeds mixed with 12 TBSP water
3 cups shredded carrot
*1 cup chopped walnuts (optional)
1 cup crushed pineapple in juice

Preheat oven to 350 and grease 2 round 9 inch cake pans.

Whisk together flours, fructose, salt, cinnamon, baking powder and soda. Combine with coconut oil and vanilla. Thoroughly stir in chia seed mixture. Add pineapple, carrot and nuts. Pour mixture into prepared pans and bake at 350 for 40-60 minutes, or until a knife inserted in the middle comes out clean.
Cool on wire racks.

Frost with favorite icing.

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