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Ingredients
- 1 1/2 cups (245 g) Brown Rice Flour Mix
- 3/4 teaspoon xanthan gum
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup granulated sugar
- 3/4 cup oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup grated, peeled carrots
- 1/2 cup chopped walnuts
- 1/2 cup shredded sweetened coconut
Details
Preparation
Step 1
1) Preheat oven to 350 °F. Position rack in center position. Line 2 9" round layer cake pans with parchment or wax paper and spray lightly with cooking spray.
2) Place flour, xantham gum, baking soda, baking powder, salt, cinnamon, and nutmeg in medium mixing bowl and whisk until thoroughly combined. Set aside.
3) Beat sugar, oil, and eggs in large bowl of electric mixer until smooth, about 1 minute. Add vanilla and mix well.
4) Pour flour mixture into the sugar and oil mixture and beat at medium-low speed for 1 minute. Fold in carrots, walnuts, and coconut.
5) Pour batter into prepared pans and bake in center of oven for 40 minutes or until a cake tester inserted in center of cake comes out clean.
6) Cool cake layers in the pans on a rack for 10 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper, and cool completely.
7) Place one cake layer on platter. Spread 1 cup frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake. Sprinkle toasted coconut over the top or press into the sides.
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