Ingredients for Spiced Carrot Cake Gluten Free
- 1 cup Buckwheat Flour (as part of 2 cups gluten-free flour blend)
- 1 cup Brown Rice Flour (as part of 2 cups gluten-free flour blend)
- 1 3/4 cups Brown Sugar (substitution for granulated sugar)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil
- 1/2 cup Vegan Butter (substitution for unsalted butter)
- 3 large Eggs
- 2 cups Carrots
- 1 tbsp Crystallized Ginger (substitution for fresh ginger)
- 1 cup Walnuts
- 2 cups gluten-free flour blend
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp fresh ginger
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How to Make Spiced Carrot Cake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9x13x2-inch baking pan.
- In a large bowl, whisk together gluten-free flour blend (2 cups), granulated sugar (1 ¾ cups), baking soda (1 tsp), baking powder (1 tsp), ground cinnamon (2 tsp), ground nutmeg (½ tsp), ground allspice (½ tsp), and salt (½ tsp).
- In a separate bowl, whisk together vegetable oil (½ cup), melted unsalted butter (½ cup), and eggs (3 large).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in grated carrots (2 cups), grated fresh ginger (1 tbsp), and chopped walnuts (1 cup).
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 45 minutes.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
70g
Fat
10g
Carbs
10g
