Carrot Applesauce Cake

Carrot Applesauce Cake

This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. We love the standard evaporated cane juice … but light brown or coconut palm sugar would bake up nicely, too.

  • Ingredients
  • ½ cup buckwheat flour
  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1¼ cups sugar
  • ½ cup olive oil
  • 1 cup applesauce (unsweetened)
  • 2 tablespoons lemon juice
  • 2 medium carrots, shredded

Method

  • Preheat oven to 350°F. Lightly grease and (sorghum) flour a standard-size tube or Bundt pan.
  • In a large mixing bowl, whisk together the buckwheat flour, sorghum flour, potato starch, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and sugar.
  • Stir in the olive oil, applesauce, and lemon juice until well mixed and a thick batter has formed. Fold in the shredded carrots and evenly spread the batter into the prepared cake pan.
  • Bake on the centre rack for 40 to 45 minutes, or until a knife inserted into the centre comes out clean. Let cool for 20 minutes before gently running a knife around the edge and inverting onto a flat serving dish. Store covered for up to 2 days.