Gluten free
What you need:
Two mixing bowls
Bowl scraper
Whisk
2 9″ round pans or
1 9×13 pan
Parchment paper
Toothpick
Measuring cups and spoons
Ingredients:
3 cups all purpose gluten free flour or almond flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon sea salt
5 fresh farm eggs, whisked
1/2 cup molasses
1/4 cup Olive oil
3 cups shredded carrots
1 cup chopped walnuts
Oven 325 degrees
Bake 35 minutes
1. Oil bottom and sides of baking pans. Cut parchment paper to fit inside pan bottoms. Place in pan so when baked and cooled, cake will come out easily. Set pans aside.
2. In one bowl, blend flour, spices, baking powder, and sea salt.
3. In the other bowl, mix whisked eggs, molasses, and olive oil.
4. Pour the wet ingredients into the dry ones. Mix slowly until all one texture and color.
5. Slowly add shredded carrots a cup at a time, stirring after each addition. Then add walnuts and incorporate. Be sure the center of the mixture is blended.
6. Divide batter into two 9″ pans or pour into 9×13 rectangle.
Bake in 325 degree oven for 35 minutes until a toothpick inserted into the center comes out clean. For cupcakes, use paper cup liners and bake 22-24 minutes. Cool completely before turning out of the pan.
Wrap in Plastic wrap or store in a covered dish in fridge for 7 days or in the freezer for up to 3 months.
King's Daughter's Kitchen 