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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 9 servings The following items or measurements are not included below: gluten-free flour tapioca flour xanthan gum |
||
| Calories 200 | ||
| Calories from Fat 99 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 306mg | 12% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 18.7g | ||
| Protein 2.9g | 5% | |
Carrot Cake (Gluten-Free, Casein/Dairy-Free)
SERVES 9 , 9 large pieces
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1 large egg
- 1 large egg white
- 3/4 teaspoon vanilla extract
- 3/4 cup gluten-free flour, mix (your choice, I've used a few different versions)
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum (omit if in flour mix)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 raisins
- 3/4 cup chopped walnuts (toasting optional, but brings out more flavour)
- 2 1/4 cups grated carrots (about 1/2 a pound)
- 1/4 cup diced fresh pineapple
Directions
1
Preheat the oven to 350 degrees F.2
Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.3
In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.4
In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.5
Add the dry ingredients to the wet ingredients.6
Stir in raisins and walnuts.7
Fold in the carrots and pineapple.8
Mix well, but don't over mix.9
Bake for 35 to 45 minutes, or until a toothpick comes out clean.10
Allow the cake to cool completely in the pans set over a wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Desserts > Cakes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Seasonal > Spring
- Occasion > Brunch
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: UmmBinat
On May 30, 2009
4 1/2 stars. DH said he likes this better than muffins I have been making for breakfast. I dont really like carrot cake but he doesnt comment much so I uped it from 4 to 4 1/2 stars. I actually used grated sweet potato in replacement of the carrots and added a bit more sugar than called for. I used raw cane sugar for the granulated sugar, egg replacer (it didnt rise maybe this is why or it needs baking powder Im not sure) and double the amount of non-alcoholic vanilla extract. I used Gluten-Free All-Purpose Flour Mix #1 for the flour and omitted the raisins and walnuts. I also used canned pineapple instead of fresh just because it was easier. A half batch was our breakfast with orange juice for 2 adults and a toddler. I would make this again.
From: Sue Tip
On Jan 3, 2009
What a surprise! It was fabulous tasting. My 7 and 10 year old loved it. By breakfast the next morning it was gone and they were asking me to make it again! I really liked the walnuts and I used canned pineapple. We ate it without any icing but I salvitate thinking about a rum topping on it! My daughter has a corn allergy and the wheat.
From: Quilting Shelby
On Jun 7, 2008
This was really good! We were having company that was wheat intolerant, so this was an experiment for me. It turned out very well. I used pecans instead of walnuts, although I think it would also be very good without any nuts at all.
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