Gluten-free carrot cake in your Zojirushi mini home bakery
INGREDIENTS
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2 tsp (13.0g) flaxseed meal
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6 tbsp (84.0g) hot water (90°C-97°C)
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⅓ cup (39.7g) white sorghum flour
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½ cup (74g) brown rice flour
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3 tbsp (24.6g) potato starch
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1 ½ tbsp (10.5g) tapioca starch
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½ tsp xanthan gum
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2 ½ tsp (8.8g) baking powder
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½ tsp (2.6g) baking soda
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1 tsp (2.0g) ground cinnamon
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½ tsp (1.0g) ground nutmeg
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½ cup (99g) sugar
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3 tbsp (44.1g) apple sauce
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½ cup (108g) olive oil
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1 cup (110.7g) peeled and shredded carrot
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100 g butter, softened
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300 g soft cheese
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100 g icing sugar sifted
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1 tsp vanilla extract
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