Reprinted from The Blood Type Diet Website (www.dadamo.com)

Banana Carrot Cake

Description:

Nice moist cake. Gluten free.

Ingredients:
  • 1/4 pound butter, chopped [or ghee]
  • 1 cup sugar [or brown sugar, maple sugar, agave syrup]
  • 1 egg, lightly beaten
  • 1 medium carrot, coarsely grated
  • 2 over ripe bananas, mashed
  • 1-1/2 cups rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon allspice [B and AB substitute nutmeg]
  • 3/4 cup chopped walnuts or pecans
  • 1 teaspoon xanthan gum [Best to omit; see Note below]
  • 1/4 teaspoon baking powder [Baking Powder Recipe Variations]

    [Note: Xanthan gum is not listed in Typebase, but is assumed to be a universal avoid, like other vegetable gums tested so far.]
How to make it:
  1. Cream butter and sugar in mixer.
  2. Add egg beat until combined.
  3. Add carrot and banana.
  4. Add sifted dry ingredients and nuts, stirring until combined.
  5. Spread into prepared 8 inch pan or ring pan.
  6. Cook in a moderate oven 180 degrees Celsius [350 degrees Fahrenheit] for about 1 hour or until a skewer comes out clean.
  7. Stand in pan for 5 minutes before turning out.

    Or:

  8. Melt butter and work into the rest of the ingredients.
  9. Put into a large microwave ring pan and cook for about 6-1/2 minutes in a 900 Watt microwave oven.
  10. Leave in pan as above.

  11. Turn out and ice when cold.
  12. I use a plain butter icing, or you can sprinkle it with sugar.
  13. It is delicious.