Carrot Coconut Cake |
| 2/3 c | Soy flour | organic |
| 2 1/3 c | Sifted Brown rice flour or spelt flour | organic |
| 1 1/2 t | Baking power | non-aluminum |
| 1 1/2 t | Baking soda | |
| 1 t | Salt | |
| 2 t | Cinnamon | organic |
| 1 1/2 c | Carrots - grated (about 3 medium) | organic |
| 2 | Bananas - medium, mashed | can substitute applesauce |
| 3 | Eggs | organic |
| 1 1/2 c | Oil | olive |
| 1 1/2 c | Applesauce-unsweetened | |
| 2 t | Vanilla | organic |
| 1 1/2 c | Coconut - unsweetened | organic |
Preheat oven 350 degrees F Sift flour before measuring. Re-sift with rest of dry ingredients except coconut. (Note- these recipes were tested at 6,000' elevation. I have reduced the levening by half. You may need to increase the soda and baking power if you live at lower elevations.) In mixing bowl combine all the liquid ingredients, including applesauce and mix thoroughly. Add sifted ingredients plus coconut and carrots. Mix thoroughly, but no longer than necessary. Bake in greased and floured pans. Fill about 2/3 full. Use pan shape of your choice. I like tube pan or individual loaf pans. Bake til brown and not sticky inside (test with knife or toothpick) - about 30 minutes. If you want to remove from pan, cool about 10 minutes and slip knife around edge. Frost with Coconut frosting.
|