Carrot Cake - Gluten FreeContributed by: Carol Fenster, Ph.D.This cake is moist, dense and delicious. The whole family will enjoy it.
Directions
Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside.
Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside. In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan. Frosting: Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled. Makes about 20 servings. |
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