Ingredients
- 2 cups brown rice flour
- 1 scant teaspoon xanthan gum
- 1 cup sugar
- 2 teaspoons bakiing soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon mpkin pie spice
- 1 seaspoon dried lemon zest
- 1 16oz can plums with some juice, or four 2 1/2oz jars baby prunes plus enouth water to make 1 1/4 cups
- 3/4 cup liquid egg substitute
- 3 tablespoons vegetable oil
- 3 cups gratted carrots
Directions
- Heat oven to 350°.
- Spray a Bundt pan with vegetable oil spray and dust with rice flour.
- In a large mixing bowl, combine flour, xanthan gum, sugar, baking soda, baking powder, salt, spice, and lemon zest.
- Set aside.
- Drain the plums, reserving the juice; pit them and purée them in the food processor, adding enough of the reserved juice to make 1 ¼ cups.
- Combine the purée, egg substitute, and oil, beating to mix well.
- Stir into the flour mixture along with the grated carrots.
- Pour batter into prepared pan and bake for 1 our and 10 minutes or until a tester comes out clean.
- Cool in pan 10 minutes before turning out.
- If desired, while still warm, drizzle on a thin icing of confectioners’ sugar mixed with fruit juice.
Note: I have always used the baby prunes and it works out well. I have also used a 9x13 pan as Dad likes this better than a Bundt pam. I made this cake for Lori and Beau’s wedding to take on their honeymoon. They really liked it.