To be honest, I was surprised how good gluten free cakes can be. Unlike baking gluten free bread, cakes are just as easy to make as their wheat cousins. This cake is not very sweet, so goes well with rather sweet cream cheez or Nutella fillings. If you’re not using a filling, or your filling isn’t overly sweet, then you could increase the sugar by 2-4oz, if you want to. Daughter #2 pointed out that small lumps of candied ginger would go well here, too. Note that it doesn’t freeze well. Sad, sad, you just have to eat it all within a day or two.
1 – 1 1/2 cups grated carrot (pulp left over from juicing works well)
1 cup raisins
4 medium sized eggs
4 oz sugar
2 oz margarine
4 oz apple sauce
1 tbsp lemon juice or orange muscat vinegar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 tsp mixed spice
10 oz (2 1/2 cups) blanched almond flour
5 oz tapioca flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Soak the raisins (in hot water or brandy/rum), and grate the carrots (if not already grated), and set aside.
Preheat the oven to 350F. Making the batter doesn’t take long, and you want the cake to go in the oven soon after mixing.
Break the eggs into a large bowl food processor; add the sugar and beat for half a minute, or until the mixture has turned a pale yellow color.
Sprinkle the rest of the ingredients (except for the carrots and raisins) over the egg mixture, and beat together until combined.
Stir in the carrot and raisins by hand.
Turn the mixture into two lined or well greased 8” round cake pans.
Cook for 30-35 minutes at 350F on the middle shelf, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool, then sandwich together with frosting.