ʻUlu Carrot Cake
Category
Dessert
Servings
16
Prep Time
40 minutes minutes
Cook Time
40 minutes minutes
Indulge your sweet tooth with this gluten-free, 'ulu based version of a classic dessert favorite.
Author:Sarah Burchard

Ingredients
2 cups sugar
1.5 cups coconut oil
4 eggs, beaten
2 cups gluten free ʻulu flour mix (see below)
1 tsp baking powder
1 tsp salt
2 tsp baking soda
3 tsp cinnamon
1 cup chopped macadamia nuts
4 cups grated carrot
1.5 cups breadfruit flour
1.5 cups fine white rice flour
3/4 cups potato starch
3/4 cups corn starch
1 box powdered sugar
1 stick butter, unsalted, room temp
1 8oz package of cream cheese, room temp
2 tsp vanilla extract
1/2 cup macadamia nuts, chopped
Cake
Gluten-free ʻUlu Flour Mix
Icing
Directions
Preheat oven to 350 degress
Beat sugar, oil and eggs.
Sift dry ingredients and add the egg mixture in 4 portions.
Fold in half of the nuts and all of the carrots.
Bake in a greased 9X13 pan for 40 minutes. Test for doneness with a toothpick - it should come out clean.
Icing
Beat butter and cream cheese together well
Add powdered sugar and vanilla, mix well.
Fold in nuts.
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