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A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.
- 3⁄4 cup granulated sugar
- 1⁄4 cup canola oil
- 1⁄2 cup applesauce
- 1 large egg
- 1 large egg white
- 3⁄4 teaspoon vanilla extract
- 3⁄4 cup gluten-free flour, mix (your choice, I've used a few different versions)
- 1⁄2 cup tapioca flour
- 1 teaspoon xanthan gum (omit if in flour mix)
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 raisins
- 3⁄4 cup chopped walnuts (toasting optional, but brings out more flavour)
- 2 1⁄4 cups grated carrots (about 1/2 a pound)
- 1⁄4 cup diced fresh pineapple
- Preheat the oven to 350 degrees F.
- Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
- In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Stir in raisins and walnuts.
- Fold in the carrots and pineapple.
- Mix well, but don't over mix.
- Bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pans set over a wire rack.