Gluten-Free Carrot Cake recipe
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Ingredients
- 1 teaspoon butter 2 cups banana flour (such as Nutryvitta®) 1 cup white sugar ¾ cup brown sugar 2 teaspoons baking soda 1 ¼ teaspoons xanthan gum ½ teaspoon salt 3 cups grated carrots, divided 1 cup vegetable oil ¾ cup buttermilk 3 eggs 2 teaspoons vanilla extract 1 cup chopped pecans
Nutrition Info
- 636.2 caloriescarbohydrate: 68.5 gcholesterol: 72 mgfat: 40.4 gfiber: 5.2 gprotein: 5.7 gsaturatedFat: 5.6 gservingSize: -sodium: 565.3 mgsugar: 42 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Carrot Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.
Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender, pulse until well blended.
Pour blended carrot mixture over banana flour mixture, mix to form a smooth batter. Fold in remaining 1 cup grated carrots and pecans. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 30 minutes. Run a knife around the sides to loosen, lift off ring.