Wheat and Dairy Free Carrot Cake
Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 1/2 cup olive oil
- 2 eggs (or 2 tbsp ground flax seed soaked in 6 tbsp water)
- 1 cup raw carrot, grated
- 1 cup crushed pineapple, drained
- 1 cup whole grain spelt flour, rice flour, kamut flour (or combination)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 cup walnuts, chopped
- 1/4 tsp salt
- 1 tsp cinnamon
Instructions
- In a bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients well. Add dry ingredients to wet ingredients and mix.
- Bake at 350ºF in a greased square 8×8 inch pan, until a toothpick comes out clean, approximately 40 minutes (20 minutes for cupcakes in a muffin tin).
- Cool and serve.
Notes
Recipe adapted from Sally Errey, Staying Alive! Cookbook for Cancer Free Living, 2004
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