Yield: 12
Gluten-Free Carrot Cake
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 ½ cups old-fashioned rolled oats (gluten-free)
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 large egg
- ½ cup applesauce
- ½ cup milk
- ½ tsp vanilla extract
- 2 carrots, peeled and grated
- ⅓ cup chopped pecans
- ¼ cup raisins
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine rolled oats, brown sugar, baking powder, cinnamon, and ginger. Stir well and set it aside.
- In a medium bowl, whisk together the egg, milk, applesauce, and vanilla. Pour the wet ingredients into the dry ingredients. Fold in the carrots, pecans, and raisins.
- Scoop the batter into well-greased ramekins. Bake until an inserted toothpick comes out clean, between 25 and 30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
- Enjoy immediately or store in the refrigerator for up to 4 days.
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