Recipe of Favorite Olive Oil & Carrot Cake (Milk and Wheat-Free)

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The ingredients needed to make Olive Oil & Carrot Cake (Milk and Wheat-Free):

1. Prepare 1 Carrot
2. Make ready 150 grams Rice flour
3. Get 1 Egg
4. Take 30 grams Sugar (light brown sugar)
5. Take 7 grams Baking powder
6. Make ready 20 grams Olive oil (or canola oil)

Steps to make Olive Oil & Carrot Cake (Milk and Wheat-Free):

1. 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!)
2. Grate the carrot.
3. Preheat the oven to 180ºC.
4. Put the rice flour and baking powder into a bowl and stir with a whisk.
5. Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.
6. Pour the Step 5 batter into the poundcake pan. Bake for 45 minutes, and it's done.
7. When freshly baked, this cake is soft, chewy and delicious.
8. This is the baking powder I used. It's aluminum free.
9. Here's the batter baked in muffin molds.

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