Simple Way to Prepare Favorite Olive Oil & Carrot Cake (Milk and Wheat-Free)
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Perfect Olive Oil & Carrot Cake (Milk and Wheat-Free). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Olive Oil & Carrot Cake (Milk and Wheat-Free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Olive Oil & Carrot Cake (Milk and Wheat-Free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Olive Oil & Carrot Cake (Milk and Wheat-Free) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Olive Oil & Carrot Cake (Milk and Wheat-Free) using 6 ingredients and 9 steps. Here is how you cook it.
I wanted a healthy, allergy friendly cake and so came up with this recipe!
The baking time depends on your oven, so adjust accordingly.
If you want to omit the eggs, substitute with 60 ml of soy milk. In that case, the cake will turn out nicer if you cook it in a frying pan (cook it like you would pancakes). Recipe by Ryo---ko
Ingredients and spices that need to be Get to make Olive Oil & Carrot Cake (Milk and Wheat-Free):
- 1 Carrot
- 150 grams Rice flour
- 1 Egg
- 30 grams Sugar (light brown sugar)
- 7 grams Baking powder
- 20 grams Olive oil (or canola oil)
Instructions to make Olive Oil & Carrot Cake (Milk and Wheat-Free)
- Line a pound cake pan with parchment paper. (It's optional, but if you're going to be eating the cake right away, it's better to use it!)
- Grate the carrot.
- Preheat the oven to 180ºC.
- Put the rice flour and baking powder into a bowl and stir with a whisk.
- Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.
- Pour the Step 5 batter into the poundcake pan. Bake for 45 minutes, and it's done.
- When freshly baked, this cake is soft, chewy and delicious.
- This is the baking powder I used. It's aluminum free.
- Here's the batter baked in muffin molds.
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