Carrot Cake

Colin Erricson
  • Yield: 4 servings


3/4cup sorghum flour
1/4cup tapioca starch
2teaspoons GF baking powder
1/2teaspoon baking soda
1teaspoon xanthan gum
1/4teaspoon salt
1/2teaspoon ground cinnamon
1/8teaspoon ground cloves
1/8teaspoon ground nutmeg
1/3cup granulated sugar
1whole egg
1/4cup milk
3tablespoons vegetable oil
1/2teaspoon vanilla extract
3/4cup shredded carrots
1/3cup toasted chopped walnuts
1/3cup raisins
3/4cup Cream Cheese Frosting


1. In a bowl or plastic bag, combine sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cloves and nutmeg. Mix well and set aside.

2. In a separate bowl, using a handheld electric mixer, beat sugar, egg, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.

3. Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

4. Bake for 30 to 35 minutes or until a tester inserted in the center of a cake comes out clean. Let cool in pans on a rack for 5 minutes. Remove from pans and let cool completely on rack. Frost with Cream Cheese Frosting.

Excerpted from The Gluten-Free Baking Book by Donna Washburn and Heather Butt © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.