The best gluten-free carrot cake ever!
The use of mayonnaise may seem odd, but it really does a lot for the texture. The recipe author recommends not trying to substitute the mayonnaise - you just won't get the same results.
|Prep time||45 minutes|
|Cooking time||1 hour 30 minutes|
1 1/2 cups rice flour
1/2 cup garbanzo-fava bean flour
1/2 cup potato starch
1 tsp xanthan gum
2 tsp baking soda
2 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp salt
4 large eggs
2 cups sugar
1 cup mayonnaise
16 oz crushed pineapple (do not drain)
3 cups carrots, grated
1 cup walnuts, chopped (optional)
1 – Preheat oven to 350 degrees.
2 – In a bowl, stir together the flours, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside.
3 – In a large bowl, beat together the eggs, sugar, mayonnaise, and pineapple, not drained.
4 – Gradually beat in the flour mixture until well mixed.
5 – Fold in the carrots and walnuts, if using.
6 – Pour the batter into a greased 9” by 13” pan.
7 – Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
8 – Frost with cream cheese frosting if desired.
|Diet Choices||Gluten-free, dairy-free, soy-free|
|Tags||birthday cake carrot carrot cake Carrots garbanzo-fava bean flour kids party pineapple Potato starch Rice flour Soy flour Xanthan gum|