Gluten Free Carrot Cake

Name: Gluten Free Carrot Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 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

(2)

Recipe by Cookie-Monster

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.

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READY IN: 1hr 10mins

SERVES: 12

YIELD: 1 Cake

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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).

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