Gluten Free Carrot Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Carrot Cake calories by ingredient
Introduction
Very yummy treat. Very yummy treat.Number of Servings: 12
Ingredients
-
2 cups mixed GF flour ( I use a mix of corn, cornstarch, arrowroot and white rice)
2 tsps xanthan gum
2 tsps baking powder
1 cup brown sugar or 1 cup white plus 1 tbsp molasses
in the wet mix
1/2 tbsp cinnamon
1/2 tsp each ginger, nutmeg, cloves and cardamon
1/3 cup ground almonds or grated coconut
1/3 cup neutral oil
1 tbsp honey
3 eggs
1/2 cup soy milk or any milk
2 tsp vanilla extract
1 1/2 cups (three large carrots) grated
Directions
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.