Carrot Cake – Gluten Free

This cake is moist, dense and delicious. The whole family will enjoy it.

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Votes: 19
Rating: 2.68
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Servings 20servings
Submitted By Carol Fenster, Ph.D.
This cake is moist, dense and delicious. The whole family will enjoy it.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 2.68
You:
Rate this recipe!
Servings 20servings
Submitted By Carol Fenster, Ph.D.
This cake is moist, dense and delicious. The whole family will enjoy it.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside.
  2. Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.
  3. 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.
  4. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan.
Frosting
  1. Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.
Products Used in this Recipe
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