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Wheat and Dairy Free Carrot Cake
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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
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