1/2 c Cooking oil; (125 ml)
2/3 c Sugar; (150 ml)
3 Eggs
1 c Carrots; Shred, Raw, (250
-Ml)
2 ts Baking powder; (10 ml)
1 ts Baking soda; (5 ml)
1/2 ts Salt; (2 ml)
1 ts Cinnamon; (5 ml)
1 1/4 c Cornstarch; (315 ml)
1/4 c Potato flour; (60 ml)
1/3 c Milk; Or Juice, (75 Ml)
1/2 ts Lemon extract; optional,(2
-ml)
Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients
and milk/juice alternately to oil-sugar-egg mixture. Add lemon extract.
Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into
greased 5-1/2″x9-1/2″x4″ (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F
(180 C) for 55-60 minutes, or until cake tester comes out clean. Cool 15
minutes, then remove from pan. Place on rack and cool completely.
Variation: Substitute 3/4 cup finely crushed, drained unsweetened pineapple
for carrots and reduce sugar to
1/2 cup.
wheat free, yeast free (From the Food Allergy Cookbook)
Yields
1 Servings