Carrot Cake

Carrot Cake

• 1 cup brown rice flour
• 1/2 cup corn starch
• 1 tsp. xanthan gum
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 cup pecans, chopped
• 1/2 cup white rice flour
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. nutmeg
• 1 tsp. sea salt
• 3 cups carrots
• 1/2 cup raisins
• 1 cup oil
• 1/4 cup cranberries, dried OR craisins
• 3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Delicious with a cup of YOUR favorite tea.
*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a theme you like.