This was the first cake recipe I converted to gluten free back in culinary school. This cake still stands up today as the best, most moist and satisfying cake you can imagine. You wont miss the gluten (or dairy) one bit. This recipe does not contain nuts, so feel free to add some in if you want, pecans and walnuts work great.
1 1/4 cup brown rice flour
3/4 cup potato starch
1/2 cup tapioca flour
1/2 cup sweet rice flour
2 tsp xanthan gum
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cardamom
2 1/2 cups sugar
1 cup applesauce
1 tsp sea salt
1 1/2 cups coconut or grapeseed oil
2 tsp vanilla
2 cups finely shredded carrot, packed ( a little under a pound of carrots)
1/2 cup yellow or golden raisins
- Preheat oven to 350. Spray two 8″ cake pans with coconut oil cooking spray, or rub with a little oil and line the bottom with parchment paper.
- Measure out all dry ingredients into a medium size bowl and whisk to mix. Set aside.
- Place all the wet ingredients except the carrot and raisins in a separate larger bowl and using a hand mixer or stand mixer, beat on low to medium setting until well incorporated. Add the dry mix into the wet and beat another 30 seconds until the batter just comes together.
- Add carrot and raisins and stir to mix with a rubber spatula.
- Pour batter into parchment lined cake pans and bake for 65 minutes, rotating pans half way through. Remove from oven when a toothpick inserted into the middle comes out clean.
For cupcakes reduce baking time to 20 minutes. Remove from oven when a toothpick inserted into the middle comes out clean.