No Wheat Carrot Cake

Yield: 15 servings
Preparation Time: 10 minutes
Baking Time: 50-60 minutes

  • 1 1/2 cups organic canola oil
  • 5 large eggs, separated
  • 1 cup honey
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups finely grated carrots

Separate the eggs and set the whites aside. In another bowl, mix the egg yolks with the oil and honey and beat well. In a separate bowl, mix the dry ingredients together and fold wet ingredients in. Beat egg whites until stiff and gently fold into batter. Pour batter in two 8 inch cake pans that have been lightly spread with olive oil. You can also use a 9 x 13 inch baking pan. Bake in a preheated 300 degree oven for 50-60 minutes or until the center is done.

Per serving: 398 Calories; 25g Fat (55.3% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.