Wheat and Dairy Free Carrot Cake

Name: 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

Wheat and Dairy Free Carrot Cake

Print Recipe Pin Recipe

Course: Snacks

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

Tried this recipe?Let us know how it was!

Back to all recipes