Gluten Free Carrot Cake

This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Rating: 3.59
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Submitted By customer Thecla Abbiati
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.59
You:
Rate this recipe!
Submitted By customer Thecla Abbiati
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Cake: Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

    In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. In another bowl, mix baby food carrots and pineapple; set aside.

    In large mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in the nuts, if desired.

    Pour batter into prepared pan. Bake 40-45 minutes. Cool and top with Cream Cheese Frosting.

    Frosting: Cream together butter, cream cheese and vanilla. Gradually add confectioners sugar. Beat thoroughly. Add a few drops of milk if frosting seems too thick.

    Makes 24 cake slices.

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
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