RECIPES

CASSAVA FLOUR

CARROT CAKE

By Toni Flynn

INGREDIENTS

(2 cups all-purpose flour) OR 1 3/4 cup Cassava flour (do not use the 3/4 cup to 1 cup ratio on the bag)

2 teaspoons baking soda

2 teaspoons ground cinnamon

pinch of cloves

1/8 teaspoon nutmeg

¼ teaspoon salt

1 ½ cups white sugar

3 large eggs (room temperature and beat together)

¾ cup buttermilk or substitute 3/4 cup milk with a teaspoon of white vinegar

¾ cup vegetable oil

4 teaspoons vanilla extract

2 cups packed shredded carrots (not fine shred)

1 (8 ounce) can crushed pineapple with juice

1 cup flaked coconut

1 cup chopped pecans (can use walnuts)

1 cup raisins (can be soaked in orange juice or rum for a fancy cake)

DIRECTIONS

1) Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan ir 2 8 inch rounds. Use Cassava flour for dusting the pan.

2) Sift flour, baking soda, cinnamon, nutmeg, cloves and salt together in a medium bowl; set aside.

3) Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.

4) Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined.

5) Pour batter into the prepared pan(s).

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.

NOTE: The Cassava flour cake should be tested for doneness at 45-50 minutes. It cooks faster than the regular flour.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.