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Olive Oil & Carrot Cake (Milk and Wheat-Free)
Olive Oil & Carrot Cake (Milk and Wheat-Free)

Before you jump to Olive Oil & Carrot Cake (Milk and Wheat-Free) recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.

We are very mindful that eating healthy foods can help us truly feel better in our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy types contributes to a more wholesome feeling. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough when it’s snack time. You can spend hours at the grocery store searching for the perfect snack foods to help you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

Try eating almonds if you don’t suffer from nut allergies. As an all-in-one vitality booster, almonds provide many health advantages. These nuts have lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is available in almonds. Regarding almonds, however, they wont allow you to long for a nap. Instead, these nuts help in lowering stress and provide a calming feeling throughout your body. Your emotional condition is often lifted by just eating almonds.

A large variety of easy health snacks is easily obtainable. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to olive oil & carrot cake (milk and wheat-free) recipe. To cook olive oil & carrot cake (milk and wheat-free) you need 6 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Olive Oil & Carrot Cake (Milk and Wheat-Free):
  1. Get 1 Carrot
  2. You need 150 grams Rice flour
  3. Use 1 Egg
  4. Get 30 grams Sugar (light brown sugar)
  5. You need 7 grams Baking powder
  6. Use 20 grams Olive oil (or canola oil)
Steps to make Olive Oil & Carrot Cake (Milk and Wheat-Free):
  1. Line a pound cake pan with parchment paper. (It's optional, but if you're going to be eating the cake right away, it's better to use it!)
  2. Grate the carrot.
  3. Preheat the oven to 180ºC.
  4. Put the rice flour and baking powder into a bowl and stir with a whisk.
  5. Add the carrot, egg, sugar, and olive oil to the Step 4 bowl and mix well.
  6. Pour the Step 5 batter into the poundcake pan. Bake for 45 minutes, and it's done.
  7. When freshly baked, this cake is soft, chewy and delicious.
  8. This is the baking powder I used. It's aluminum free.
  9. Here's the batter baked in muffin molds.

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