This is my favorite carrot cake recipe. It comes out really moist and doesnt need xantan. To check if it is finished just use the toothpick method of poking it into the center of the cake and if the tooth pick comes up clean then the cake is done.
Print Ingredients
2 cup Gluten Free Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 ½ cup Brown Sugar
¾ cup Oil
4 cup Shredded Carrots
4 room temperature eggs
Chopped walnuts are optional
Directions
- Grate the carrots or use a mandolin with the carrots
- mix the ingredients together untill a batter if formed then fold in the shredded carrot.
- Back at 350°F for 30-35 minutes
365°f 30-40 mins
nice
Nice post
My Favirote Cake ….
Nice to hear u
One of my favourites
nice write up keep it up
It gives water to our mouth
Mouth watering after seeing this post of yours