Carrot Cake - Gluten Free

By ctozzi

??gluten free Carrot Cake??

Ingredients

• 1 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup millet flour (i used quinoa flour)
• 1 teaspoon xanthan gum
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon mace (don't like, didn't use)
• 1/2 teaspoon salt
• 4 eggs
• 3/4 cup buttermilk (used soured milk)
• 1/2 cup canola oil
• 2 1/4 cups sugar (have substituted with splenda)
• 6 ounces of applesauce (added for moisture)
• 2 teaspoons vanilla extract
• 2 cups grated carrot
• 1 cup shredded coconut
• 3/4 cup chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees.

Grease bottom and sides of two 9 inch cake pans with shortening.

Sift first eight ingredients in a bowl. Set aside.

Using an electric mixer, beat eggs, buttermilk, canola oil, sugar, applesauce, and vanilla extract on low speed until combined.

Slowly add sifted dry ingredients into bowl until incorporated (continue to beat on low speed).

Fold in carrot, coconut, and pecans.

Pour batter into greased cake pans.

Bake 30 minutes (or until wooden tester inserted into center of cakes comes out clean).