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2 cups (272 grams) Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour(you can use whole wheat or all-purpose flour for a non-gluten-free version) 2 teaspoons ground cinnamon 1 teaspoon ground ginger
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.
A spiced carrot cake is a happy carrot cake. I used a classic combination of ginger, cinnamon, nutmeg, and cloves for warmth and rich, deep flavors. Prepare your cake pans with parchment paper, nonstick spray, and lightly dust them with almond flour.
I never made a carrot cake before and needed a fabulous one for my husband’s birthday – his special request. It also needed to be gluten free for a friend. I followed your recipe using canola oil with the addition of 1 cup of toasted chopped walnuts in the batter. Everyone declared it the BEST carrot cake they EVER had.
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