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You will love this gluten-free carrot cake recipe! For the Cake: Preheat the oven to 350F. Spray a 9×13 pan with cooking spray and set aside. Grate the carrots in a food processor (this way is the easiest!) or by hand. In a medium bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk to combine.
With a simple swap from conventional flour to our Gluten-Free Measure for Measure Flour, King Arthur favorites like Lemon Bliss Cake and Red Velvet Cake have been given the gluten-free makeover you’ve been waiting for. These gluten-free versions are just as tender, flavorful, and full-of-love as ever!
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.
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. Remove the cake from the oven.
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