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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 Parnes
