Gluten-Free Carrot Cake

By flour_arrangements

Inspired by RlChrist's Carrot Cake recipe:
http://www.keyingredient.com/recipes/1300184/carrot-cake-with-cream-cheese-white-chocolate-icing/

Ingredients

• Wet:
• 3 eggs
• 1 2/3 cup sugar
• 2 sticks butter, softened
• 1/2 cup undrained crushed pineapple
• 1 tsp vanilla extract
• Dry:
• 1/2 cup sorghum flour
• 1/2 cup brown rice flour
• 1/4 cup white rice flour
• 1/2 cup tapioca flour
• 1/4 cup potato starch
• 1 1/4 tsp xanthan gum
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp all spice
• 1/2 tsp salt
• 3 cups grated carrots
• 1/2 cup golden raisins
• bake at 350 for 40 min

Preparation

Step 1

Preheat oven to 350.

Start off by creaming eggs, butter, and sugar together in a large bowl, with the vanilla extract.

Next, in another bowl, combine all dry ingredients. Mix well so everything is evenly distributed.

Lastly, slowly fold wet ingredients into bowl with dry ingredients, then fold in the crushed pineapple. Do not over mix.

Pour into a 9 by 13 inch rectangular pan lined with parchment and then greased. You can also use 2 cake pans, but cook time will be shorter.

Bake in a preheated 350 degree oven for about 40-42 minutes, on the middle rack. Check with toothpick; make sure it comes out clean.