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 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Allyson Kramer
1 1/2teaspoonsbaking soda
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.