Carrot cake is something I don’t usually make, but this was for a birthday. For all you who are wanting gluten-free, this cake is made with rice flour, but doesn’t contain guar gum or xanthan gum. It still turned out great. I’ve been experimenting on making baked goods without a lot of extra things or using white flour.
Some of my friends can’t eat foods containing gluten, so this was an inspiration to make a cake with ingredients I had on hand that they could eat. I took a basic carrot cake recipe, and substituted the white flour with rice flour.
2 C. rice flour
2 C. grated carrot
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 to 2 C sugar
1/2 C coconut oil
2 tsp. vanilla
Mix all the dry ingredients together in a large mixing bowl.
In a separate bowl, mix all the wet ingredients well. Then gradually add them to your dry ingredients while stirring constantly. Or you can use a hand-held mixer. Now add in the carrots and fold them in.
Pour the batter into your prepared 9-inch pans and bake at 350 degrees, for about 25 to 30 min. Let them cool before removing from the pans. Finish them by spreading icing of your choice.
If you want extra moisture in the cake, add pineapple to the batter before baking. We think it turned out pretty good. If you try this recipe, please let us know in the comments.