We had some family over the other evening for a birthday celebration, and my son wanted a carrot cake. I couldn’t cut a nice piece and take pictures of it before hand, so the picture you see is a very thin piece which was all that was left after the cake was served. I’m not complaining. I’m glad everyone loved it, but it doesn’t make for a great picture.
I won’t post the recipe because I followed it as is, but you can find it here.
I used Bette Hagman’s basic gluten-free flour mix. If you don’t have that on hand, use:
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
Or you could try whatever flour mix you use.
The directions say to use a 9 x 13 inch pan. I have always used two 9 inch round pans and it works great. Just cut back the baking time some.
Thanks so much for visiting my blog and leaving a comment! I, too, pray before going in and I was really rejoicing in the van on the way back to work! I was so thankful! I love your blog. I have been trying to be gluten free. The hardest part for me is finding recipes! I am so excited that you left a comment and I found your blog!
Blessings,
Vickie@PursuingSimplicity
The gluten free flour mix is unavailable; perhaps you would like to re post it.
Annie, Thanks for letting me know about that link. I have added flour mix information to the post.
Hi Linda, I showed your carrot cake to my husband since it is his favorite cake. He says "mmm yumm" Maybe I can make it for his birthday in December.
Debbie, let me know what he says if you make it. I'm just sure he'll like it.
I was thinking of making this for Easter. What did you use for frosting – I am looking for something dairy-free but so used to cream cheese frosting, I am not sure what would taste good on this. Thank you!
Karen, I used to use cream cheese frosting. Since going dairy free I have used a vanilla frosting. My family really loves this cake and no one said anything when I changed the frosting.