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...)

Comments

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