Pineapple Carrot Cake
Source of Recipe
Internet
List of Ingredients
Preheat oven to 350
1 cup sorghum
1 1/4 cup bean flour
1/2 cup tapioca starch (or starch mix)
1 tsp xanthan gum
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 1/4 cup brown sugar
1 cup coconut milk with a little lemon juice/vinegar to sour
3/4 cup applesauce (original recipe had this as crushed pineapple with juice, but i didn't have any)
2 cups shredded carrots (I suggest a food processor for this)
3/4 cup chopped walnuts or dried coconut
Recipe
Wisk or sift together flours, spices, and other dry ingredients.
Use an electric mixer in another bowl to beat eggs, brown sugar, coconut milk, and applesauce/pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.
Spoon into greased & floured pan (bundt, 2 layer cakes, or 13x9" pan). Let stand for 30 min (this cookbook always says this, and I almost never remember, and it still turns out great).
Bake for 40-60 min until cake tester comes out clean. Time will depend on what cake pan you use. Let cool in pan for 10 min, and then remove from pan and let cool. I don't suggest using a rack, as GF cakes tend to stick to the rack. I put foil or wax paper on top of a platter or cardboard and turn the cake onto that.
Frost with a buttercream frosting (margarine, ricemilk, powdered sugar, vanilla) if dairy-free or cream cheese frosting if you can do dairy.
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