Table of Contents
For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. We don’t add baking powder, the cake does not need it. Salt, cinnamon, and vanilla extract make the cake taste amazing.
In a large bowl, whisk together the sugar, oil, orange juice, eggs and vanilla. Fold in the carrots and orange zest. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined and incorporated.
In a large bowl, whisk together the sugar, oil, orange juice, eggs and vanilla. Fold in the carrots and orange zest. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined and incorporated. Do not over-mix.
I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.
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