Carrot Zucchini Cake
Wonderful, moist and sticky dessert that really satisfies the sweet tooth.
2 cups gluten-free Tapioca Bread Mix from Kinnikinnick (rice flour, tapioca starch, sugar, poly dextrose, dextrose, pea protein, sodium carboxy methylcellulose, salt, vitamin blend)
1 3/4 cups sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
1/4 tsp salt
2/3 cup safflower oil
1/4 cup orange juice
2 1/2 tsp freshly grated ginger root (the dry stuff just won't do it!)
4 eggs, well-beaten
2 cups finely shredded carrots (about one bunch of long carrots)
2 cups finely shredded zucchini (about 3 or 4 small zucchinis) (carrots may be substituted)
1 cup finely chopped pecans (optional)
Grease two silicone (yes, you need silicone) loaf pans with lard and then sprinkle with some extra gluten-free Tapioca Bread Mix to coat the sides of the pans.
1. Preheat oven to 350 degrees. Bring eggs to room temperature.
2. In a medium bowl, combine all the Dry Mix ingredients and stir. Set aside.
3. In a large bowl, add safflower oil and orange juice. Grate the fresh ginger root and put it immediately into the large bowl and stir to keep it from browning. Beat eggs in a small bowl with a fork and add them in. Add remaining Wet Mix ingredients to the large bowl. Stir until well-coated.
4. Add Dry Mix to the large bowl and stir until blended. Spoon the thick batter into the two prepared silicone loaf pans.
5. Bake at 350 degrees for about 50 minutes or until the loaves just start pulling away from the sides. A toothpick inserted into the loaf will still be moist.
This recipe was inspired by a similar one in the February, 2008 Better Homes and Gardens. I didn't get enough carrots, so it became Carrot Zucchini Cake. It truly came out wonderful, albeit a little on the sticky side. Maybe taking out the xanthum gum would work better.