I LOVE carrot cake, so I've been messing with recipes and came up with a gluten free version I like. I don't make the cream cheese frosting because Duncan Hines has a gluten-free cream cheese frosting that is very good. Gluten Free Carrot Cake 1 1/2 cups sugar 4 eggs 1 1/2 cups favorite vegetable oil 2 cups all purpose gluten-free flour mix (I use Domata Flour) 2 teaspoons baking soda 2 teaspoons GF baking powder 2 teaspoons cinnamon 1 teaspoon salt 2 teaspoons vanilla extract 1 cup raisins soaked in water 3 cups freshly grated carrots 1. Cream sugar and eggs together, add oil and vanilla and beat just until smooth. 2. In separate bowl combine flour mix, baking soda, baking powder, cinnamon and salt. Whisk to combine. Add dry ingredients to the wet ingredients and beat until well blended. 3. Stir in grated carrots and raisins, drained. Pour the batter into prepared pans. 4. Bake in preheated oven for 45-55 minutes until a toothpick inserted into the middle comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack. 5. Frost when cake is cool. Makes one 13"x9", two 8" round, or 36 cupcakes.
I must pass this recipe over to my friend Isabelle. She is gluten intolerant but loves carrot cake. This recipe looks as though it will be perfect for her. :-D
