Olive Oil & Carrot Cake (Milk and Wheat-Free)

Name: Olive Oil & Carrot Cake (Milk and Wheat-Free)
Yield: 1 serving
Cuisine: American
Ingredients: 1 Carrot; 150 grams Rice flour; 1 Egg; 30 grams Sugar (light brown sugar); 7 grams Baking powder; 20 grams Olive oil (or canola oil)

cookpad.japan @cookpad_jp

I wanted a healthy, allergy friendly cake and so came up with this recipe!

The baking time depends on your oven, so adjust accordingly.
If you want to omit the eggs, substitute with 60 ml of soy milk. In that case, the cake will turn out nicer if you cook it in a frying pan (cook it like you would pancakes). Recipe by Ryo---ko

I wanted a healthy, allergy friendly cake and so came up with this recipe!

cookpad.japan @cookpad_jp

I wanted a healthy, allergy friendly cake and so came up with this recipe!

Saved

Ingredients

1 serving

1Carrot
150 gramsRice flour
1Egg
30 gramsSugar (light brown sugar)
7 gramsBaking powder
20 gramsOlive oil (or canola oil)

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Steps

1

Line a pound cake pan with parchment paper. (It's optional, but if you're going to be eating the cake right away, it's better to use it!)
2

Grate the carrot.
3

Preheat the oven to 180ºC.
4

Put the rice flour and baking powder into a bowl and stir with a whisk.
5

Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.
6

Pour the Step 5 batter into the poundcake pan. Bake for 45 minutes, and it's done.
7

When freshly baked, this cake is soft, chewy and delicious.
8

This is the baking powder I used. It's aluminum free.
9

Here's the batter baked in muffin molds.