A delicious and moist gluten-free carrot cake that is easy to make and perfect for any occasion. This recipe ensures a delightful treat without the worry of gluten.
Preparation time
20min
Cooking time
40min
Ingredients
12 Servings
- 10 g baking powder
- 5 g baking soda
- 200 g brown sugar
- 100 g chopped walnuts
- 140 g crushed pineapple
- 4 eggs
- 250 g gluten-free flour
- 100 g granulated sugar
- 300 g grated carrots
- 5 g ground cinnamon
- 2 g ground nutmeg
- 2 g salt
- 10 ml vanilla extract
- 240 ml vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and flour a 9x13 inch baking pan.
Step 2
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3
In a large bowl, beat the eggs, brown sugar, and granulated sugar until well combined. Add the vegetable oil and vanilla extract, and mix well.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5
Fold in the grated carrots, crushed pineapple, and chopped walnuts.
Step 6
Pour the batter into the prepared baking pan and spread it evenly.
Step 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool completely in the pan on a wire rack before serving.