Carrot Cake
  1. Preheat oven to 350° F.
  2. Trim and peel the carrots then grate them. (Store bought shredded carrots will be too thick. I use the shredding disk on my food processor.)
  3. In a small bowl, whisk together the rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, baking soda, and salt.
  4. In the bowl of your mixer, beat together the sugar, oil, and eggs for about one minute.
  5. Add the shredded carrots and mix until combined.
  6. With the mixer on low, slowly add the dry ingredients and mix just until moistened.
  7. Spoon the batter into two greased 9 inch round cake pans.
  8. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Gluten-Free Homemaker at