Gluten & Dairy-free Carrot Cake
Morning glorious carrot cake
(makes 2 loaves)
Gluten-free (GF) & Dairy-free (DF)
Step 1 dry ingredients
2 cups GF flour (I use brown rice/ corn)
2tsp GF baking powder
Half cup sugar
2tsp ground cinnamon
Step 2 ingredients
3/4 cup desiccated coconut
1.5 cups finely grated carrots
1.5 cup grated apple (I leave the peel on)
Half cup pitted dates chopped
Half cup walnuts or pecans chopped
Step 3 ingredients
1 cup sunflower oil
3 eggs beaten
Half tsp vanilla essence (optional but nice)
Sift together dry ingredients. In another bowl combine the step 2 ingredients. Into this bowl stir in oil, egg and vanilla. Add this to the dry ingredients, stirring till just combined. Transfer to two greased lined loaf tins. Bake at 180C for 60min or until a skewer stick comes out clean.
For a moist tropical carrot cake try substituting the apple for tinned well-drained pineapple pieces chopped.
I sometimes use pulp from the carrot and apple juice instead of discarding it in the green waste. It does, however, make for a drier cake overall. Serving it with DF yoghurt is the remedy!
This also makes a great breakfast or lunch box muffins. Use a muffin tin instead of loaf tins. This recipe makes 24 medium-sized muffins.
If you like this recipe, try my GF DF Banana bread.
If you follow a gluten-free lifestyle and are looking for dietary support in the form of recipes, meal ideas and Gluten information, I invite you to join my FB group Gluten info and support.