Carrot walnut rice flour cake

Another name of this particular carrot bake – May sunrise sea cake:) I adore carrot cakes and carrot by itself in all possible forms. I tried dozens of carrot pie recipes, vegan and non-vegan. Here is a rice flour variation. Since rice is starchy, the taste of the pie slightly differs from solely wheat-flour-made.

       Ingredients

4 medium carrots, grated
1 cup walnuts
100 ml corn/vegetable oil
150 ml rice/any other milk
3 eggs
1/3 cup/115 g honey
150 g rice flour
50 g wheat flour
1/2 teaspoon bicarbonate of soda
1 tablespoon lemon juice
pinch salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

       Method

• Preheat the oven to 180°C/350°F. Grease a baking pan.
• Combine oil, eggs, milk and honey. Stir in grated carrot and chopped walnuts. In a separate bowl mix the flours, cinnamon, cloves, nutmeg, salt and soda reacted with lemon juice. Combine dry and liquid ingredients together until well incorporated. Pour the batter into the pan. Top with walnuts. Bake for about 30-35 minutes until golden and the toothpick goes out clean. Let it cool.

            Bon Appétit!

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