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Olive Oil & Carrot Cake (milk And Wheat-free) Recipe

Olive Oil & Carrot Cake (Milk and Wheat-Free) Recipe
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Serving : 1
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Prepare the ingredients before making Olive Oil & Carrot Cake (Milk and Wheat-Free) in your home. Then, follow these steps below to serve Olive Oil & Carrot Cake (Milk and Wheat-Free) for your family or friends.

Ingredients: 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)

How to Make Olive Oil & Carrot Cake (Milk and Wheat-Free)

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Olive Oil & Carrot Cake (Milk and Wheat-Free) in your home by yourself.

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