Prep 20 mins
Cook 50 mins
This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.
- 3 eggs
- 1 1⁄2 cups sugar
- 1 cup sunflower oil
- 2 teaspoons vanilla
- 2 cups carrots, shredded
- 10 ounces crushed pineapple in juice
- 1 cup shredded coconut
- 1 cup raisins, soaked in tea, drained
- 1 cup walnuts, chopped
- 2 cups white corn flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 tablespoon xanthan gum
- In a large bowl beat eggs and sugar until pale yellow.
- Beat in sunflower oil and vanilla.
- Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
- In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
- Add the dry ingredients to the wet and mix together well.
- Pour into a large bundt pan or a 9x11 baking pan.
- Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
- Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).
This is the best GF carrot cake we've tried. Very moist and the perfect texture. I have to admit that even with a job in a gluten free bakery and market, I couldn't get white corn flour without special ordering (which I didn't have time for during this event), so I used a gluten free pastry flour blend that I like to use for yellow cake, and skipped the xanthan gum, which is already in the blend. I used the stand mixer with a wire whisk attachment to beat as much air into the batter as possible. Other than that, it was made as directed. I too used a powdered sugar and homemade vanilla glaze, because I baked the cake in a bundt pan. My family devoured this cake and we look forward to making it again. Next time I'm going to make cupcakes and put a big cream cheese swirl on each one. :) Thanks for sharing your de-glutenized version of your grandmother's recipe, ToastedNut. I'm sure she'd be proud of your work! Made & enjoyed for Fall 2011 Pick A Chef. You've been adopted! :) http://www.food.com/bb/viewtopic.zsp?t=0
Yes, you can be gluten free and have a delicious, moist carrot cake. The recipe was reduced to make an 8x8 inch cake for the 2 of us. I did make a couple of adjustments to suit the ingredients on hand. The flour was a gluten free all purpose blend and the raisins were not plumped. I might do them in orange or apple juice next time. The sugar for half a cake was reduced to 1/2 cup. I frosted the cake with Recipe #55530. Made for PAC Fall 2011.