Gluten Free Moist Carrot Cake
- 1 cup soy or chickpea flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 cup firmly packed light brown sugar
- 1 cup coarsely chopped toasted walnuts
- 13 oz coarsely grated carrot
- 1/2 cup extra light olive oil
- 1/2 cup sour cream
- 3 None large eggs
- Preheat oven to 350u0b0F. Grease and line a deep 9 inch square cake pan.
- Sift flour, cornstarch, baking powder, baking soda and spice mix into a large bowl. Stir in sugar, nuts and carrot. Whisk together oil, sour cream and eggs then mix into dry ingredients until combined. Transfer to prepared pan and bake for 45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
soy or chickpea flour, cornstarch, baking powder, baking soda, pumpkin pie spice, brown sugar, walnuts, carrot, extra light olive oil, sour cream, eggs
Taken from recipes-plus.com/api/v2.0/recipes/34305 (may not work)