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Gluten-Free Carrot Cake

Recipe by Our Cookbook Collection

Love carrot cake? You don’t need to wait for company — enjoy this one alone or share with a neighbor.

Colin Erricson

3/4 cup sorghum flour

1/4 cup tapioca starch

2 teaspoons GF baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/3 cup granulated sugar

1 whole egg

1/4 cup milk

3 tablespoons vegetable oil

1/2 teaspoon vanilla extract

3/4 cup shredded carrots

1/3 cup toasted chopped walnuts

1/3 cup raisins

3/4 cup Cream Cheese Frosting

In a bowl or plastic bag, combine sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cloves and nutmeg. Mix well and set aside.
In a separate bowl, using a handheld electric mixer, beat sugar, egg, milk, oil and vanilla until combined. Add dry ingredients and carrots; mix until just combined. Stir in walnuts and raisins.
Spoon batter into prepared pans, dividing evenly. Using a moistened rubber spatula, spread to edges and smooth tops. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
Bake for 30 to 35 minutes or until a tester inserted in the center of a cake comes out clean. Let cool in pans on a rack for 5 minutes. Remove from pans and let cool completely on rack. Frost with Cream Cheese Frosting.