Do you love carrot cake, but cannot eat dairy or eggs, or even have a gluten allergy? Then this cake is for you. Even if you are just trying to be more health conscious but have a sweet tooth, this cake has a sweet flavor and is more healthy than any other! Cool completely before frosting.
Ingredients
- white rice flour: 1 cup
- white sugar: 1 cup
- potato starch: 0.5 cup
- tapioca starch: 0.25 cup
- ground cinnamon: 1 Tbsp
- ½ teaspoons baking powder: 2 piece
- baking soda: 1 tsp
- xanthan gum: 1 tsp
- salt: 0.5 tsp
- nutmeg: 0.25 tsp
- pineapple, drained and juice reserved: 1 can (8 ounce can, crushed)
- soy yogurt: 1 cup
- carrots: 0.66667 cup (shredded)
- coarsely ground walnuts: 0.5 cup
- unsweetened coconut flakes: 0.5 cup
- unsweetened applesauce: 0.25 cup
- vegetable oil: 2 Tbsp
- pure vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
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Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
