- Gluten-Free Carrot Cake
Gluten-Free Carrot Cake
Meal Tags: Dessert, Make-ahead, Snack
Dietary Tags: Gluten-free, Pescatarian, Vegetarian
- 1 1/2 cups old-fashioned rolled oats (gluten-free)
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 large egg
- 1/2 cup applesauce OR mashed banana
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 3/4 cup peeled and shredded carrot
- 1/3 cup chopped pecans
- 1/4 cup raisins (optional)
Preheat the oven to 350°F.
In a large bowl, combine rolled oats, brown sugar, baking powder, cinnamon, and ginger. Stir well and set aside.
In a medium bowl, whisk egg, milk, applesauce, and vanilla. Pour the wet ingredients into the dry ingredients. Fold in carrots, pecans, and raisins.
Scoop batter into well-greased 125mL mason jars or pour into a well-greased cake pan. Bake for 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.
***IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. I have never personally had an issue with this but it is important to understand the risks involved.