Gluten Free Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups mixed GF flour ( I use a mix of corn, cornstarch, arrowroot and white rice)2 tsps xanthan gum2 tsps baking powder1 cup brown sugar or 1 cup white plus 1 tbsp molassesin the wet mix1/2 tbsp cinnamon1/2 tsp each ginger, nutmeg, cloves and cardamon1/3 cup ground almonds or grated coconut1/3 cup neutral oil1 tbsp honey3 eggs1/2 cup soy milk or any milk2 tsp vanilla extract1 1/2 cups (three large carrots) grated
Preheat oven to 350. Generously grease a bundt pan.
Mix all the dry ingredients from flour to almonds, set aside. In a blender or food processor put remaining ingredients except grated carrots (include molasses if using instead of brown sugar). Blend well.
Add grated carrots to the dry mix. You can add nuts to the cake if you like at this stage. Mix well so no big clumps of carrots are left. Blend in the wet ingredients. Pour into prepared pan.
Bake for 45 mins. DO NOT open the oven or the cake will fall. DO NOT check on the doneness. Simply turn off the oven and leave cake for 30 minutes more. This will ensure that it doesn't fall and holds its shape. Remove from the oven and let cool in pan for 10 mins on a rack. Tip out cake on a rack and let cool before cutting.
Nice to serve with just a drizzle of caramel sauce and plain yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user RODENTMAMA.
Mix all the dry ingredients from flour to almonds, set aside. In a blender or food processor put remaining ingredients except grated carrots (include molasses if using instead of brown sugar). Blend well.
Add grated carrots to the dry mix. You can add nuts to the cake if you like at this stage. Mix well so no big clumps of carrots are left. Blend in the wet ingredients. Pour into prepared pan.
Bake for 45 mins. DO NOT open the oven or the cake will fall. DO NOT check on the doneness. Simply turn off the oven and leave cake for 30 minutes more. This will ensure that it doesn't fall and holds its shape. Remove from the oven and let cool in pan for 10 mins on a rack. Tip out cake on a rack and let cool before cutting.
Nice to serve with just a drizzle of caramel sauce and plain yogurt.
Number of Servings: 12
Recipe submitted by SparkPeople user RODENTMAMA.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 8.8 g
- Cholesterol: 53.1 mg
- Sodium: 121.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
Member Reviews