Gluten Free Carrot Beet Cake (With or Without Chocolate)

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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups ground fresh carrots
  • 1
    cup ground fresh beets or 1 cup canned beets, drained, chopped
  • 4
    eggs, separated
  • 1
    cup vegetable oil
  • 2
    teaspoons vanilla
  • 3
    tablespoons hot water
  • 1
    teaspoon orange extract (optional)
  • 1
    teaspoon coconut extract (optional)
  • 1
    teaspoon almond extract (optional)
  • 2
    cups rice flour
  • 12
    teaspoon salt or 1/2 teaspoon salt substitute
  • 1 12
    cups sugar
  • 2
    teaspoons baking powder
  • 1
    teaspoon cinnamon
  • 1
    cup chopped nuts (optional)
  • 1 12
    teaspoons baking soda
  • 2
    teaspoons cocoa powder (optional)
  • Pam cooking spray
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DIRECTIONS

  • In large mixing bowl, mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and hot water and only (1) of the extracts, if desired.
  • Note: If using canned beets, make sure they are drained well, before cutting.
  • In another bowl, mix dry ingredients: rice flour,salt, baking powder, cinnamon, baking soda. Mix well.
  • Add nuts.
  • Beat Egg whites in a separate bowl until stiff.
  • Add dry mixture into wet mixture, a little at a time, and mix well.
  • Now add cocoa powder if you want a chocolate flavor.Any of the extracts go well with the chocolate.
  • Preheat oven 350*.
  • Fold in beaten egg whites into the batter.
  • Spray Pam into bundt pan, grease well.
  • Carefully pour mixed batter.
  • Bake for 50 minutes. Take out of oven and let set at least 10 minutes before inverting. I use a narrow spatula to run around the inside & outside of bundt pan.
  • If using orange extract, decorate cake platter with thin slices of cut fresh oranges.
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