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

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

This soft, chewy carrot cake is made with rice flour, which is healthier than wheat flour! It's milk and wheat free, so it has zero cholesterol! And it's safe for kids with food allergies.

Ingredients: Makes 1 pound cake

1 (130-150 g)
Rice flour
150 g
Sugar (light brown sugar)
20-30 g
Baking powder
7 g
Olive oil (or canola oil)
20 g


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.

Story Behind this Recipe

I wanted a healthy, allergy friendly cake and so came up with this recipe!