Read The Mix
Rice Flour Carrot Cake
2 1/4 cups brown rice flour
2 teaspoon baking soda
2 teaspoon ground ginger or cinnamon (he was allergic to
cinnamon early on)
1/2 teaspoon grated nutmeg (optional)
1/4 teaspoon ground cloves (optional)
2 cups packed grated carrots
9 ounces crushed unsweetened pineapple, packed in juice
1 cup Craisins
1/2 cup shredded unsweetened coconut
3/4 cup brown rice syrup or honey
1/2 cup sunflower oil
Preheat the oven to 325 degrees. Sift the flour, baking soda and spices into a bowl. Resift and set aside. In a large bowl, combine the carrots, undrained pineapple, Craisins and coconut. Set aside. In a medium bowl, beat the eggs with an electric mixer until very light. Add the honey or brown rice syrup in a thin stream while beating. Beat until the mixture is very light and frothy. Add the oil in a thin stream while beating. Pour the egg mixture into the carrot bowl. Stir gently to combine. Sift half of the flour mixture over the bowl. Gently fold in. Repeat with remaining flour.
Pour into a greased 9” x 13” cake pan. Bake at 325 degrees for 40ñ50 minutes. If you wish to take the cake out of the pan, allow to cool for 10 minutes. Alistair was allergic to all the frosting options for quite a while, so he generally ate it plain. When he could add dairy to his diet, we made a typical cream cheese frosting.
*If you are allergic to eggs, try this egg substitute: Combine 1 tablespoon flax seed and 1/4 cup water for each egg in the recipe. Boil the flax seed on low until the water turns to the consistency of raw egg white. Do not overcook. Let the mixture cool before using. You can strain out the flax seeds, but I always left them in for extra fiber and nutrients. The cake will not stay together taken out of the pan to frost, but it works well to hold the cake together left in the pan or served by the piece on a plate. I also used this for making meat loaf, rice flour muffins, oat flour cookies, etc. As he became older and was able to tolerate corn, I used the En ER G Egg Replacer.