Lundberg Family Farms

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Gluten-Free Carrot Cake

Cooking Instructions:

• 2 Cups Lundberg Family Farms brown rice flour
• 2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup Lundberg Family Farms Sweet Dreams® Rice Syrup
• 1/3 cup vegetable oil
• 2 eggs
• 1/4 cup milk
• 2 teaspoons lemon juice
• 3 medium carrots, grated
• 2 teaspoons ground cinnamon
• 1 teaspoon each-ground cloves and nutmeg
• 8 oz. crushed pineapple (drained)
• ½ cup shredded coconut

Oil a 10x10 inch pan or 10 inch cake pan. Preheat the oven to 325° F. Sift the dry ingredients together and set aside.  Mix syrup and oil well, until thick.  Beat the eggs in, one at a time.  Add the flour mixture to the syrup mixture in about three parts; after each addition, mix very well.  Beat in the milk and the lemon juice.  Stir in remaining ingredients, being sure they are evenly distributed throughout the batter.  Pour in pan; cook at 325 degrees for about 40-45 minutes or until evenly browned and a toothpick comes out clean.  Allow to cool 15 – 20 minutes before cutting.