Gluten-Free Zucchini-Carrot Cake

BAM.

2 ½ cups flour mix (i use bob's RM all purpose baking mix)
1 ½ tsp xanthan gum
2 tsp ener-g egg replacer, dry
1 cup brown sugar
1 cup cane sugar
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 tsp salt
2 tsp baking powder
1 tsp baking soda
egg substitute (see below)
½ cup vegetable oil
½ cup apple sauce
½ cup soy or nut milk
1 cup zucchini, grated
1 cup carrot, grated
1 cup raisins
½ cup chopped walnuts

For egg substitute, I either go with flax eggs (4 eggs worth) or silken tofu (3 eggs worth). For the flax, blend ¼ cup flax seed with ¾ cup warm water until the mixture is combined and foamy. For the silken tofu, blend ¾ cup of the tofu with the soy milk until the mixture is smooth. I personally prefer the flax goo for this.

Pour either substitute into a medium bowl and mix with the oil, apple sauce, and (if using flax eggs) milk. In large mixing bowl, sift together flour, xanthan gum, egg replacer, sugar, spices, salt, baking powder and baking soda. Add the wet to the dry and mix until incorporated, then fold in the carrots, zucchini, raisins, and walnuts. Pour in a greased baking dish and bake at 350 for ~40 minutes or until inside is tested to be dry (this is my high altitude baking time, so for those in lower altitudes, you might need to adjust).

This is one of those recipes where I really like using a bean-flour mix like Bob's Red Mill, since the strong flavors of the cake will compensate for any of garbanzo flour flavors that might stick behind after baking. I've yet to have an unmoist or crumbly loaf from this, but with the oil, applesauce, brown sugar, and two kinds of vegetables floating around in the batter, this isn't too surprising.