 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe was modified from the Gluten free Carrot Cake recipe on . It is an amazing, dense, flavorful carrot cake that approximates the wheat-ful variety. Ingredients:
3/4 cup almond meal |
3/4 cup rice flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 tablespoon cinnamon |
1/2 teaspoon nutmeg |
3 eggs |
1/4 cup unbleached cane sugar |
2 tablespoons canola oil |
1 1/2 teaspoons vanilla |
1 1/2 cups carrots (grated) |
1/2 cup raisins |
1/2 cup walnuts |
8 ounces crushed pineapple (drained) |
Directions:
1. In a large bowl, combine almond flour, rice flour, salt, baking soda, sugar, cinnamon and nutmeg.
2. In a separate bowl, mix together eggs, agave, oil and vanilla.
3. Stir carrots, raisins, walnuts, and pineapple in to wet ingredients.
4. Mix the wet and dry ingredients.
5. Line 8 muffins tin spaces with paper muffin cups, or grease.
6. Bake at 325 for 25 minutes.
|
|