Carrot Cake – GFCFSF

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Carrot Cake - GFCFSF

  • 2 Cups of GFCFSF Flour (such as King Arthur or Bob’s Red Mill All Purpose GFCF flour)
  • 2 Cups of sugar (see http://tacanow.org/family-resources/gfcfsf-ingredients-and-substitutions/ for sugar sub ideas)
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of baking soda
  • 1 Teaspoon of ground cinnamon
  • 3 Cups of finely shredded carrot
  • 1 Cup of safflower oil
  • 4 Eggs
  • ¾ cup crushed pineapple
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg

Combine and mix ingredients

Pour into 2 greased 9” x 1.5” round baking pans Bake 350 degree oven for 35-40 minutes or makes 24 cupcakes for 20-25 minutes. Cool on wire racks for 10 minutes.

Options:

Add 1/2 cup of raisins or currants and/or 1/2 cup of chopped walnuts.

Cake may appear undercooked, but, usually sets up nicely once it has cooled. Enjoy!

I like to top these with my Cream Cheese Frosting or Coconut Oil Frosting.
 

Carrot Cake - GFCFSF