One 9-inch layer cake
Carrot Cake is one of the few cakes that a lot of people try to make gluten-free. All of the spices and ingredients can mask a bad gluten-free flour blend. But with Deya’s Gluten-Free Cake Flour, this is a Carrot Cake of pure deliciousness. Enjoy!
2 cups Deya’s Gluten-Free Cake Flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon nutmeg
1 3/4 cups sugar
1 1/2 cups vegetable oil
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup coconut
1 cup crushed and drained pineapple
Icing of Choice (Cream Cheese Icing)
Preheat oven to 350ºF.
Grease and flour, with Deya’s Gluten-Free Cake Flour, two 9-inch round cake pans.
In a medium bowl, mix Deya’s Gluten-Free Cake Flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, mix sugar and oil.
Add eggs to the sugar mix and beat with an electric mixer.
Stir carrots, walnuts, raisins, coconut, and pineapple into the sugar mix and mix until combined.
Stir in flour mix and mix until combined.
Pour batter into cake pans.
Bake for 45 minutes, or until a cake tester inserted in the center of cakes comes out clean.
Remove pans to wire racks and cool for 15 minutes before removing cakes from pans.
Finish cooling on rack.
Spread Cream Cheese Icing between the layers and on the sides and top of the cake.