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

1. 1

   Line a pound cake pan with parchment paper.

2. 2

   (It's optional, but if you're going to be eating the cake right away, it's better to use it!)

3. 3

   Grate the carrot.

4. 4

   Preheat the oven to 180 degrees C.

5. 5

   Put the rice flour and baking powder into a bowl and stir with a whisk.

6. 6

   Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.

7. 7

   Pour the Step 5 batter into the poundcake pan.

8. 8

   Bake for 45 minutes, and it's done.

9. 9

   When freshly baked, this cake is soft, chewy and delicious.

10. 10

    This is the baking powder I used.

11. 11

    It's aluminum free.

12. 12

    Here's the batter baked in muffin molds.

* Per serving · 4 servings · Values may vary.

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