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Carrot Pistachio Walnut Cake


  • Author: Meghan Telpner
  • Total Time: 1 hour

Ingredients

Scale
  • 1 cup brown rice flour
  • 1 cup arrowroot flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 cup grated carrots (or 2 cups sweet potato or 1 of each)
  • 1 cup rice milk or almond milk
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/2 cup honey
  • 1/2 cup walnuts, ground
  • 1/2 cup organic, non-irradiated, sustainabley grown raw pistachios (optional of course)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat oven to 350.
  2. Sift flours into mixing bowl. Mix in baking soda, baking powder, cinnamon, and salt.
  3. Grate the carrots. I use a food processor instead of grating them by hand.
  4. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Last, mix in the walnuts and pistachios.
  5. Transfer to a greased 13x9x2 pan.
  6. Bake for 40-50 minutes until a toothpick inserted into the middle of the cake comes out clean.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dessert