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Carrot Cake

by Donna Washburn, PHEc and Heather Butt, PHEc

Carrot Cake

Makes 4 servings

Love carrot cake? You don’t need to wait for Easter — enjoy this one alone or share with a neighbor.

 

Two 4-inch (10 cm) mini Bundt or kugelhopf pans, lightly greased

34 cup            sorghum flour            175 mL

14 cup            tapioca starch            60 mL

2 tsp            GF baking powder            10 mL

12 tsp            baking soda            2 mL

1 tsp            xanthan gum            5 mL

14 tsp            salt            1 mL

12 tsp            ground cinnamon            2 mL

18 tsp            ground cloves            0.5 mL

18 tsp            ground nutmeg            0.5 mL

13 cup            granulated sugar            75 mL

1            large egg            1

14 cup            milk            60 mL

3 tbsp            vegetable oil            45 mL

12 tsp            vanilla extract            2 mL

34 cup            shredded carrots            175 mL

13 cup            toasted chopped walnuts            75 mL

13 cup            raisins            75 mL

34 cup            Cream Cheese Frosting            175 mL

1.           In a bowl or plastic bag, combine sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cloves and nutmeg. Mix well and set aside.

2.           In a separate bowl, using a handheld electric mixer, beat sugar, egg, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.

3.           Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

4.           Bake for 30 to 35 minutes or until a tester inserted in the center of a cake comes out clean. Let cool in pans on a rack for 5 minutes. Remove from pans and let cool completely on rack. Frost with Cream Cheese Frosting.

 

Tips: Let cakes cool completely, then wrap tightly and freeze for up to 6 weeks. Thaw in the refrigerator.

One medium carrot will yield about 34 cup (175 mL) shredded.

 

 Find more fabulous gluten-free recipes like this in The Gluten-Free Baking Book by Donna Washburn and Heather Butt

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