How to Use Half Brown Rice Flour for Carrot Cake

Increase moisture when making a carrot cake with brown rice flour.

Carrot cake is a delicious cake that can be easily adapted into a healthier version by substituting brown rice flour for half of the all-purpose flour. You can use your favorite carrot cake recipe with some minor adjustments to include brown rice flour into the recipe. Brown rice flour has some differences from all-purpose flour in that it is grainier in texture, holds more moisture and is slightly heavier. This means that it requires more moisture than would otherwise be used in a cake recipe.

Things You'll Need

• 1 cup brown rice flour
• 1 egg
• 3/4 cup vegetable oil

Instructions

1. Mix together the dry ingredients for your carrot cake as you normally would, but use only half of the all-purpose flour asked for in the recipe. Most carrot cake recipes call for 2 cups of all-purpose flour, so only use one. Add 1 cup of brown rice flour into the mixture.

2. Add the wet ingredients into the cake including eggs, oil, vanilla and grated carrots. Then add one more egg than usual. Also add 3/4 cup more vegetable oil to the recipe than usual. This is to compensate for the dryness of the brown rice flour.

3. Bake the cake in the oven at 350 F for 30 minutes. Allow to cool before frosting.

References

• Twin Cities Food Co-ops: Rice Flour Carrot Cake
• The Cook's Thesaurus: Wheat Flours
• Wheat-free.org: Wheat-free and Gluten-free Flours