Saturday, August 08, 2015

Gluten Free Baking


I've had a taste for Carrot Cake for quite a while now. I've been experimenting with different flours and most recently baking with oats and am really excited about how this turned out. It's dense, moist, and full of flavor. Texture wise it's kind of a cross between a cake and a banana bread. Anyhow, it ticked all the boxes for me and I love it!  If I make any modifications in the future I'll let you know.


Alida's Carrot Cake

2 ½ cups oats
2 ripe bananas
2 eggs
2 cups shredded carrots
1 cup diced pineapple
½ cup raisins
¼ cup coconut oil
¼ cup brown sugar
1 Tbsp cinnamon
1 tsp vanilla
1 tsp pumpkin pie spice
1 tsp baking powder
1 tsp salt

  • Preheat oven to 350 degrees.
  • Mash the ripe bananas and pineapple together in a large bowl. (I used a pastry cutter)
  • Add in carrots and raisins.
  • Add in eggs, vanilla, and oil, mixing thoroughly.
  • Add in oats, baking powder, salt, cinnamon, pumpkin pie spice, and sugar, continuously mixing.
  • The mixture should be a little thicker than normal cake mix. (It's more like a banana bread texture)
  • Pour into pan, greased with coconut oil

  • Bake for 20-30 minutes or until a toothpick comes out clean when poked into the center.
Top with a cream cheese frosting if desired or just eat it plain!

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