Carrot Cake
- Yield: 4 servings
Ingredients
- 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
Instructions
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. www.robertrose.ca Reprinted with permission. All rights reserved.