Allergy-Free Carrot Cake

Ingredients:
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.

Carrot Cake

Ingredients:

2 cups white sugar

2 cups all purpose flour

1 tsp salt

1 tsp vanilla

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 1/2 cups vegetable oil

4 eggs

3 cups grated carrots

1 cup crushed pineapple in juice

1 cup chopped walnuts

Preheat oven to 350. Grease 2 round 9 inch cake pans or a large casserole.

Whisk together sugar, flour, salt, cinnamon, baking powder and soda. Combine with oil and vanilla. With an electric mixer beat in the eggs one at a time. Stir in the carrots, pineapple and nuts. Pour batter into prepared pans.

Bake at 350 for 40-60 minutes, or until a knife inserted in the center comes out clean.

Frost with cream cheese frosting!