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Carrot Cake (gluten-free)

 

Decorated by Miles


I might stick with this recipe in the future even on occasions when we don't need it to be gluten-free. It's delicious. Perfectly fluffy, with just the right level of moisture, and not too sweet until you add the frosting. In fact, I may use this as a "carrot muffin" recipe without the frosting.

I used this recipe from Gluten Free on a Shoestring. I made no changes except that I used store-bought frosting. I'll bet the frosting in the recipe is better, but who's got time (or an electric whisk) for that?


The Recipe (from Gluten Free on a Shoestring):
2 1/4 c gluten-free flour (I used Bob's Red Mill 1:1)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3/4 c sugar
1/2 c brown sugar
1/2 c neutral oil
4 eggs, beaten
1 tsp apple cider vinegar
1/2 c milk (I used oat milk)
1/2 c chopped pecans
3 large carrots, grated
  • Combine dry ingredients
  • Mix in wet ingredients
  • Fold in pecans and carrots
  • Place in prepared pans - make 24 cupcakes or 2 8-inch cakes
  • Bake at 350 - 20 minutes for cupcakes or 35 minutes for cake

The Verdict:
Overall grade: A
Overall reason: Fairly easy and very delicious
Time to prepare: 50 minutes
Husband quote: (To be updated after he tastes it...)

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