Gluten-free Carrot Cake
Carrot cake is one of my husband’s favorites. We enjoyed it for his birthday this year. This recipe is nice and moist, with plenty of carrots, pineapple, and applesauce. And lots of nice spice enriches the flavor. We find we enjoy the cake more the day after it is baked as the flavors have an opportunity to deepen. Traditional carrot cake recipes have an immense amount of oil and sugar added. This has very little oil (the ground flax helps the cake remain moist) and uses a modest amount of honey. Vary the amount according to your tastes.
Gluten-free Carrot Cake
1 cup brown rice flour – - – - ½ -2/3 cup honey*
2/3 cup sorghum flour – - – - 1/3 cup oil/butter
1/3 light buckwheat flour – - – - 1 cup crushed pineapple
2 tsp. baking powder – - – - 2 cups finely grated carrots
1 tsp. baking soda – - – - ½-1 cup applesauce
½ tsp. sea salt – - – - 2/3 cup water
1 Tbsp. cinnamon – - – - 1 tsp. apple cider vinegar
½ tsp. ground ginger – - – - ½ cup ground flax
¼ tsp. allspice – - – - 1 cup chopped nuts
opt: ¾ cup raisins – - – - opt: ¾ cup shredded coconut
Mix ingredients in left column in a bowl. Mix ingredients in right column and combine with dry ingredients. Pour into an oiled 8 ½ x 11 rectangular baking pan and bake at 350 degrees for about 50 minutes.
* or agave or maple syrup
This cake has a lot of special additions- pineapple, raisins, nuts, and coconut. Feel free to leave out any you’d like, just be sure to add a little more water or applesauce if you leave out the crushed pineapple. More applesauce makes it moister.
5 Responses to “Gluten-free Carrot Cake”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Nice website! Greetings from Glory Foods
Carrot Cake is a favorite of my husband as well! I can’t wait to make this for him! Thanks Kim for recipes that are TRULY healthy, easy, and cost-conscious!!!
This recipe is good, but I find it even better the next day- must be the spices have a chance to deepen the flavor.
Hi, I made this recipe last night. I’m new to the GF world so I’m still learning. The cake was good but very different. Seemed like alot of cinnamon, I’d go to 1.5 tsp of cinnamon. Have you considered giving weight measurements instead of volume? It seemed a little wet, even before adding the water (which I never did), so I’m wondering if I got the flour amounts correct. I even used extra flour because I grind my own and I had a few TBSP extra. That and I didn’t drain the can of crushed pineapple. Well anyway, thank you for the recipe. Everyone is enjoying it as a snacking cake.
Batter for gluten-free baked goods does tend to need to be “wetter” than traditional batters as the flours require extra hydration. Not having drained the pineapple added extra moisture too. Glad you family still enjoyed it!