Gluten Free Moist Carrot Cake - cooking recipe

Ingredients

1 cup soy or chickpea flour
3/4 cup cornstarch
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup firmly packed light brown sugar
1 cup coarsely chopped toasted walnuts
13 oz coarsely grated carrot
1/2 cup extra light olive oil
1/2 cup sour cream
3 None large eggs

Preparation

Preheat oven to 350\u00b0F. Grease and line a deep 9 inch square cake pan.
Sift flour, cornstarch, baking powder, baking soda and spice mix into a large bowl. Stir in sugar, nuts and carrot. Whisk together oil, sour cream and eggs then mix into dry ingredients until combined. Transfer to prepared pan and bake for 45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.