Ingredients
- 1-1/4 cups (300 ml) packed, finely grated carrot 4-5 medium carrots)
- 1 cup (172 g) potato starch
- 1/2 lightly filled cup (58 g) garbanzo bean flour
- 1/2 lightly filled cup (78 g) white rice flour [I used brown rice flour--worked just fine!]
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) xanthan gum
- 1/2 tsp (2.5 ml) fine sea salt
- 1/2 tsp (2.5 ml) cinnamon [I used a full teaspoon--I love cinnamon!]
- 3/4 cup (180 ml) unrefined granulated sugar [I used coconut sugar and added about 20 drops stevia as well]
- 3/4 cup (180 ml) full-fat canned coconut milk
- 1 tsp (5 ml) apple cider vinegar
- 1/3 cup (80 ml) mild-flavored oil (I used organic sunflower oil]
- 1 tsp (5 ml) pure vanilla extract
Preparation
Step 1
Preheat oven to 325F (170C). Grease an 8″ (20 cm) square pan, or line with parchment.
Grate the carrots and set aside. In a large bowl, whisk together the potato starch, garbanzo flour, white rice flour, baking powder, baking soda, xanthan gum, salt, cinnamon and sugar*.
In a medium-sized bowl, stir together the coconut milk, apple cider vinegar, oil and vanilla. Pour the wet ingredients over the dry and mix well. Stir in the carrots.
Spoon batter into the pan and bake for 45 minutes, rotating the pan about halfway through, until a tester inserted in the center of the cake comes out clean. Allow to cool for about 10 minutes before turning onto a cooling rack. Cool completely before frosting (if desired–I ate mine plain). Best when eaten on the first day, but can be stored in an airtight container in the fridge, or frozen for later. Makes nine large or 16 smaller pieces.