No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 cup cornflour gluten free baking powder mixed spice |
||
| Calories 619 | ||
| Calories from Fat 320 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 9.0g | 44% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 10.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 265mg | 11% | |
| Potassium 555mg | 15% | |
| Total Carbohydrate 69.0g | 23% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 50.8g | ||
| Protein 10.1g | 20% | |
SERVES 8
From: Caclark4
On Nov 19, 2009
I made this cake for someone's birthday at work and it got rave reviews. The only thing I did differently was to use store bought cream cheese frosting instead of the orange frosting. Thanks for sharing!
From: UmmBinat
On Aug 9, 2009
Taste OK though wouldn't make this one again. I used 1/2 white 1/2 brown rice flour like another member for the corn flour as it also says that is a sub on the cornflour page. We are corn free. I don't suggest this substitution as I belive it along with the besan flour is what made ours so crubbly. I used yogurt instead of sour cream. Canola oil, egg replacer. No nuts but would be good with them. I did add pineapple like another reviewer which was a good addition. Cream cheese frosting is so good. From what I have made Carrot Cake (Gluten-Free, Casein/Dairy-Free) turned out better.
From: Elisa72
On Dec 3, 2007
I wish I could give this more stars!! This is simply outstanding carrot cake - that it's also gluten free is just (dare I say it!) icing on the cake! Oh the icing is wonderful too...I used the soy flour and cornflour, which is a combination I've never used before. Just wonderful! I'll have experiment with those in other gluten free baking. Thanks for a terrific recipe!
From: woodland hues
On Sep 23, 2006
For gluten free baking, this is an outstanding cake! I used brown rice flour and chick pea flour, and was pleasantly surprised with how nicely it rose in the oven. The texture isn't quite as moist as a traditional carrot cake, but that certainly won't stop me from making it again. I'll add raisins next time too. Thanks, Chrissyo.
Showing 1-3 of 3 collections
Explore AllSister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved