Easy! Carrot Cake with Rice Flour (Gluten free)
Looking for cake that's both delicious and nutritious? Have yourself a luscious slice of carrot cake. This tasty dessert makes use of grated carrots, giving it just a hint of sweetness. It coomes with raisins and walnuts, too, so the texture is just as delightful as the taste.
White sesame oil
･･･ 183 Calories
･･･ 64 mg
･･･ 10 g
･･･ 4 g
･･･ 19 g
･･･ 1.6 g
･･･ 54 mg
-Prepare a loaf pan (18~19cm / 7.75 inch) or a round pan (12cm /5 inch) -Preheat the oven to 356°F (180°C). -Roughly chop the walnuts. -Place a baking sheet on the mold.
Combine ingredients A in a bowl and whisk.
Grate the carrot. You don't have to peel the skin, but doing so gives it a brighter color when baked.
In a separate bowl, beat the eggs. Add the grated carrots and white sesame oil.
Add the bowl of mixed dry ingredients from step 2 to the bowl of egg mixture.
Add in ingredients B (raisins and walnut) and mix with a rubber spatula. Pour the dough into a mold. Bake at 356°F (180°C) for 40-50 minutes. Test the center with a bamboo skewer or a toothpick. If it comes out clean, then the cake is done.
If you want to make cheese frosting, mix 60g of cream cheese, 1 tsp of lemon juice, and 1 tbsp of sugar. Use this to ice the cake and decorate with nuts as you like..
- This recipe doesn't have sugar because it makes use of carrots and raisins are natural sweeteners. If you prefer your cake sweeter, add 1-2 tbsps of sugar to the recipe.
- You can use vegetable oil or rice oil instead of white sesame oil.
- You can skip cinnamon powder if you're not a fan.