Carrot Cake Gluten Free
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 897.3
- Total Fat: 45.1 g
- Cholesterol: 95.9 mg
- Sodium: 513.5 mg
- Total Carbs: 121.2 g
- Dietary Fiber: 3.1 g
- Protein: 7.3 g
View full nutritional breakdown of Carrot Cake Gluten Free calories by ingredient
Introduction
This adaptation to gluten free is NOT low cal.Next attempt at adaptation is to reduce the oil.
Original recipe from Beverly Nye's Raised on Sunshine. This adaptation to gluten free is NOT low cal.
Next attempt at adaptation is to reduce the oil.
Original recipe from Beverly Nye's Raised on Sunshine.
Number of Servings: 12
Ingredients
-
Wet ingredients:
1 cup vegetable oil
1 stick butter
2 cups sugar
2 tsp vanilla
2 tsp butter extract (opt)
Dry ingredients:
3 cups Jeanie's Gluten Free flour mix (http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/)
3 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
1.5 cups chopped pecans
3 cups grated carrots (about one pound)
Icing:
1 8 oz pkg cream cheese
1/4 cup light corn syrup
4 1/5 cups confectioners (powdered) sugar
Directions
Mix wet ingredients in large mixing bowl.
In separate bowl, mix dry ingredients.
Alternately add dry ingredients and grated carrots to wet ingredients. Mix well.
Bake in well greased angel food cake pan.
Bake 75 minutes
Let cool in pan 10 minutes
Icing:
Beat cream cheese and corn syrup together till smooth
Add confectioners sugar one cup at a time and beat till smooth. Ice cake when cool.
Serving Size: makes 12 servings
In separate bowl, mix dry ingredients.
Alternately add dry ingredients and grated carrots to wet ingredients. Mix well.
Bake in well greased angel food cake pan.
Bake 75 minutes
Let cool in pan 10 minutes
Icing:
Beat cream cheese and corn syrup together till smooth
Add confectioners sugar one cup at a time and beat till smooth. Ice cake when cool.
Serving Size: makes 12 servings