Ingredients (for BB-CEC20):
2 Tbsp. (13.0g) flaxseed meal
3 Tbsp. (42.0g ) hot water (195°F-208°F)
2/3 cup (79.3g) white sorghum flour
1 cup (148g) brown rice flour
1/3 cup (46.7g) potato starch
3 Tbsp. (21.0g) tapioca flour
1 tsp. (2.5g) xanthan gum
5 tsp. (17.5g) baking powder
1 tsp. (5.3g) baking soda
1 tsp. (2.0g) ground cinnamon
1 tsp. (2.1g) ground nutmeg
1 cup (198g) sugar
4 Tbsp. (58.8g) apple sauce
2/3 cup (144g) olive oil
1-1/8 cup (124.5g) peeled and shredded carrot
In a small bowl, add flaxseed meal and
hot water and let stand 10 minutes.
In a large bowl, mix the
flour ingredients (white sorghum flour, brown rice flour, potato starch,
tapioca flour, xanthan gum, baking powder, baking soda, ground cinnamon and ground
nutmeg) and sugar well with a whisk.
In a separate bowl, mix flaxseed meal
solution, apple sauce, olive oil well with a whisk. Add the shredded carrot.
Make sure the kneading blade(s) are properly attached, and pour into the baking
Add the flour mixture from step 1 into
the baking pan.
Place the baking pan in the Home Bakery,
close the lid and plug the power cord into the outlet. Select CAKE course. Set
the crust setting to MEDIUM for BB-CEC20/BB-PAC20/BB-PDC20 model and REGULAR
for BB-HAC10 model. Press START
When add beeps sound,
open the lid and carefully scrape off any flour that may be left on the side of
the pan with a rubber spatula. Please be
careful if the kneading blade(s) is moving.
Close the lid and
continue baking. For BB-HAC10, BB-PAC20 and BB-PDC20 models, press START to
When baking completes, press CANCEL and remove from pan. Allow to cool before slicing and serving.