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Home » Recipes » Carrot Cake - Gluten Free
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Carrot Cake - Gluten Free

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.


Carrot Cake - Gluten Free

Rating

*****

Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Gluten Free
Xanthan Gum

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Gluten Free
GF Garbanzo Fava Flour

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Gluten Free
Potato Starch

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Baking Aids
Brown Sugar

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Baking Aids
WALNUTS BAKERS PIECES

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Baking Aids
Shredded Coconut

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Flours & Meals
Sorghum Flour

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Ratings & Comments (1)

5 Stars  100%  1
4 Stars 0%  0
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1 Star 0%  0

*****

1 Review

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*****
Gretchen March 26, 2014
It turned out exactly as described - moist, dense and delicious.
I only had fresh pineapple and had to use 1/2 vanilla yogurt and 1/2 sour cream and baked in a convection oven which took about 5 minutes longer than recommended time.

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