Ingredients for Carrot Cake Gluten Free Casein Dairy Free
- Granulated Sugar
- Canola Oil
- Applesauce
- Egg
- Egg White
- 1 teaspoon vanilla extract
- Gluten Free Flour
- Tapioca Flour
- Xanthan Gum
- Ground Cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- Carrots
- Fresh Pineapple
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How to Make Carrot Cake Gluten Free Casein Dairy Free
- Preheat oven to 350°F (175°C). Grease and flour (or use parchment paper) a 9x13 inch baking pan.
- In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the oil and sugar until light and fluffy. Beat in the eggs (or egg replacer) one at a time, then stir in the vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots, pineapple, raisins, and walnuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or glazing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
75g
Fat
5g
Carbs
8g