Kathy’s Gluten-Free Carrot Cake

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Taken from the pages of the WGN Radio Family Cookbook – Volume 2 – 2008

Gluten-Free Carrot Cakeby Kathy O’Malley – Co – Host,  Kathy & Judy

Preheat oven to 350; grease a 9×13 pang.3/4 cup white sugar
3/4 cup brown sugar
3 eggs
1 cup vegetable oil (you can use 1/2 c oil and 1/2 cup applesauce for fewer calories)
2 cup gluten free flour (I’ve used potato flour, rice flour, or Bob’s Red Mill mix; they all work find)
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 or 2 tsp cinnamon (a little nutmeg tastes good, too)
1/2 tsp xanthan gum (Gotta have it if you’re using gluten-free flour)
1 cup finely chopped apples
1 tsp vanilla extract
2-3 cups finely grated carrots (the more carrots, the more moist the cake)

Mix the eggs, oil (and applesauce if you used it) with a mixer; add the sugar.  Mix the dry ingredients together and add them, and finish up with the carrots and apples (which you’ll probably have to fold in with a wooden spoon or spatula).  Depending on your tastes, you also add 1/2 cup or so of chopped pecans or walnuts; some people add shredded coconut, raisin, even chopped celery(!).  Pout it into the greased pan and cook for about 50 minutes to an hour, until a toothpick inserted in the middle comes out dry.  This is just fine unfrosted but I usually can’t resist some cream cheese frosting (the canned stuff is fine), but be warned that the cake is so moist the frosting will be half cake crumbs.  Who cares?

Kathy O'Malley's Gluten-Free Carrot Cake

Kathy O’Malley’s Gluten-Free Carrot Cake

1 Comment

  • josef rosenfeld

    put this on the Orgran USA facebook page, and mentioned that if you use the Orgran flour there is no need fot the xanthan gum, and to make the cake vegan, you can take the eggs out and use the Orgran No Egg.

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