Ingredients

  • 1-¼ cup Sylvan Border farm flour, gluten-free
  • 1 tsp salt
  • 2 tsp xanthan gum or guar gum
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp ground ginger
  • ¼ cup vegetable oil
  • 1 cup brown sugar
  • cup white sugar
  • 4 eggs
  • 3 cups carrots, finely shredded
  • cup almond milk
  • cup chopped walnuts
  • Cream Cheese Frosting
  • 1 tbsp vanilla
  • 1 cup powdered sugar
  • 4 oz. cream cheese
  • ½ cup butter

Directions

1. Combine dry ingredients and set aside. Blend oil, sugars and eggs in a large bowl. Add flour mixture slowly. Add carrots, almond milk and walnuts, and mix together.
2. Bake at 325°F for 55 minutes in a greased 9x13" pan. Cake is done when a toothpick comes out clean from the center.
3. Top with sifted powdered suger or cream cheese frosting.

Categories
Baked Goods, Cakes, Dessert, Frostings and Icings, Gluten-Free, High Fiber, Low Cholesterol, Low Saturated Fat, Vegetarian
MacGourmet downloadCarrot Cake, Gluten-Free. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Rating

Difficulty

Course