Freedom Carrot Cake

This cake has been adapted from the Vegan With A Vengeance book.

I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"

There is a frosting recipe to follow.

Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.

YIELD: 2 8" rounds


INGREDIENTS:

1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple

*I use the juice from the pineapple bits as pineapple juice.


DIRECTIONS:

Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.

Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.

Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.

Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.

Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.

Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.