Gluten Free Carrot Cake


"But Mommy, it's not normal. It has carrots!"

(Our 4 year old granddaughter's response to her mom's

"no" to having this yummy dessert for breakfast!)

1 1/4 cups vegetable oil

2 cups sugar

1 cup brown rice flour

3/4 cup sweet sorghum flour

1/4 cup potato starch

1 teaspoon xanthan gum

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

4 cups finely shredded carrots

1 cup chopped pecans

For Frosting

3/4 Cup butter
1- 8 ounce pkg cream cheese
1 teaspoon vanilla extract
4 Cups confectioners' sugar


In a mixing bowl, beat oil and sugar for 1 minute. Combine flours, xanthan gum, cinnamon, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the eggs and mix well. Stir in the carrots and pecans. Pour into 3 greased and floured (any gluten free flour or cooking spray) 9 inch round baking pans. Bake at 350 degrees for 35-40 minutes or until the cake tester comes out clean when inserted into the center. Cool in pans 10 minutes; remove to wire racks and cool completely.

For the frosting, beat until smooth 3/4 cup soft butter, 1- 8 ounce package of cream cheese, 1 teaspoon vanilla, and 4 cups confectioners' sugar. If you prefer a thicker consistency, you may add additional confectioners' sugar.

WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.