Gluten-Free Carrot Cake
INGREDIENTS
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¾ cup brown rice flour
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¼ cup tapioca starch/flour
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¼ cup coconut flour
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¾ cup gluten-free oat flour
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2½ teaspoons baking powder
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1½ teaspoons ground cinnamon
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1 teaspoon guar gum
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½ teaspoon salt
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¾ cup finely chopped walnuts or sunflower seeds, optional
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4 ounces (½ cup) unsalted butter or dairy-free butter alternative, heated until just melted
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2 tablespoons coconut palm sugar or sugar of choice
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½ cup dried dates, seeded and finely chopped into a paste
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1¼ cups mashed ripe bananas (about 3 medium)
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1½ cups grated carrots (about 3 medium)
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½ cup plain Greek yogurt or dairy-free yogurt
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2 eggs, lightly whisked, or egg replacer (see Egg-Free Carrot Cake below)
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