Table of Contents
Beat together the oil, eggs, sugar, spices, and salt. Mix the flour with the baking soda and xanthan gum, and stir into the wet ingredients. Fold in the carrots and nuts, blending just until combined. Pour the batter into the prepared pan. Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
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.
Mix the flour with the baking soda and xanthan gum, and stir into the wet ingredients. Fold in the carrots and nuts, blending just until combined. Pour the batter into the prepared pan. Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
I used Bob’s Red Mill all purpose GF flour and added 1 tsp. of pumpkin pie spice, deleted the coconut flakes, and used 1/4 sour cream and 1/4 vanilla coffee creamer because I didn’t have buttermilk on hand. For the carrots I did 2.5 cups on Chop/Grind in my food processor because we like our carrots very fine.
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