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Preheat oven to 350. Grease a 9×13 cake pan and set aside. Peel the carrots and then grate carrots using the fine side of the grater. You don’t want huge pieces of carrots. Using a fine grater makes a difference. Set aside. In a bowl combine gluten free flour blend, cinnamon, baking soda, baking powder, and salt.
Not only did this recipe turn out to be a stellar gluten free carrot cake, if you use a non-dairy cream cheese frosting recipe, it is a slam-dunk dairy-free AND gluten free carrot cake. That means more carrot cake for all, regardless of your dietary restrictions (or pantry situation). Everyone deserves to have a fabulous carrot cake in their lives.
Directions. Add 1/2 teaspoon vanilla extract and mix. Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
Been lamenting for years about my one of a kind light carrot cake recipe which used wheat flour that I lost and all I could find were the heavy kind until I found this one and OMG! it is light and fluffy and gluten free to boot! The taste and texture is amazing! You cannot tell that it is made with gluten-free flour.
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