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Carrot Cake (Gluten-Free, Casein/Dairy-Free)

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“A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.”
READY IN:
1hr 5mins
SERVES:
9
YIELD:
9 large pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don't over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

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