Gluten Free Carrot Cake

“This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl beat eggs and sugar until pale yellow.
  2. Beat in sunflower oil and vanilla.
  3. Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
  4. In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
  5. Add the dry ingredients to the wet and mix together well.
  6. Pour into a large bundt pan or a 9x11 baking pan.
  7. Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
  8. Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).

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