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Carrot Applesauce Cake from Sweet Eats for All

his cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated cane juice . . . but light brown or coconut palm sugar would bake up nicely, too. Reprinted with permission from DaCapo Press
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 254kcal
Author Allyson Kramer

Ingredients

  • 1/2 cup buckwheat flour
  • 3/4 cup sorghum flour
  • 3/4 cup potato starch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 1/4 cups sugar
  • 1/2 cup olive oil
  • 1 cup applesauce unsweetened
  • 2 tablespoons lemon juice
  • 2 medium carrots shredded

Instructions

  • Preheat oven to 350°F. Lightly grease and (sorghum) flour a standard-size tube or Bundt pan.
  • In a large mixing bowl, whisk together the buckwheat flour, sorghum flour, potato starch, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and sugar.
  • Stir in the olive oil, applesauce, and lemon juice until well mixed and a thick batter has formed. Fold in the shredded carrots and evenly spread the batter into the prepared cake pan.
  • Bake on the center rack for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Let cool for 20 minutes before gently running a knife around the edge and inverting onto a flat serving dish.
  • Store covered up to 2 days.

Nutrition

Calories: 254kcal | Carbohydrates: 42g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 216mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1705IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 0.7mg