Carrot Ginger Cake Make OverSubmitted by: NINJA_SMOO
IntroductionDelicious carrot cake made over to suit my allergies Delicious carrot cake made over to suit my allergies
1/2 C spelt flour
1/2 C kamut flour
1 1/2 tsp baking powder
1 1/2tsp egg-free egg replacer (tapioca starch)
2/3 C honey
2 tbsp butter
1 large carrot, finely shredded
1/4 tsp cinnamon
1/4 tsp dry powdered ginger
1/4 tsp allspice
1/2 tsp vanilla
1/4 C almond milk
1 tbsp fresh ginger, finely shredded.
Bake in 350F oven for 25 minutes. Toothpick test to check doneness.
Serving Size: Makes 12 muffins or 1-9" cake
Number of Servings: 12
Recipe submitted by SparkPeople user SMOOISHNESS.