Gluten-Free Carrot Cake
"Found this recipie in a Gluten Free cataloge, and loved it. The cake is moist, flavorful, and low fat. I have served it with great sucess both with the icing and without. This recipe was created by Beth Hilson, owner of the Gluten Free Pantry company."
- Ready In:
- 45mins
- Ingredients:
- 21
- Yields:
-
10 Slices
- Serves:
- 10
ingredients
- 1 cup rice flour
- 1 cup sugar
- 1⁄4 cup tapioca starch
- 1⁄2 cup potato starch
- 1 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2⁄3 cup raw carrot (shredded)
- 1 (8 ounce) can crushed pineapple, drained (add back 1/4 cup of the juice)
- 1⁄2 cup walnuts, coarsely ground (plus additional for garnish)
- 1 cup unsweetened applesauce or 1 cup soy yogurt
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
- 4 tablespoons unsweetened applesauce
- 1⁄2 cup unsweetened coconut (optional)
- 1 (4 ounce) soy cream cheese or 1/4 cup margarine
- 3 cups confectioners' sugar
- 1 teaspoon vanilla
directions
- Mix together first 10 ingredients (white rice flour through nutmeg).
- Add the remaining ingredients and stir to combine.
- Preheat oven to 350 degrees. Lightly oil a 9x9-inch square cake pan.
- Spoon blended ingredients into pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes away cean.
- Cool completely.
- Transfer to a cake plate and frost with faux cream cheese frosting. Garnish with additional walnuts, if desired.
-
Faux Cream Cheese Frosting:
- Beat together cream cheese, sugar, and vanila. Frost cake.
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RECIPE SUBMITTED BY
My favorite cookbook author is Connie Sarros
