Ingredients: |
Ingredients: 3 cups sifted (and then measured) gluten free flour*
3 cups granulated sugar
1 teaspoon salt
1 Tablespoon baking soda
1 Tablespoon Cinnamon
1 ½ cups corn oil
4 eggs: Grade A Large
1 Tablespoon vanilla extract
1 ½ cups chopped walnuts (Process the walnuts in a food processor if possible. Be careful not to over process them or they will be more like a paste)
1 ½ cups shredded coconut
2 carrots, peeled then grated
1 1/3 cups cooked and pureed carrots (process the cooked carrots in a food processor or blender)
3/4 cups crushed and drained pineapple
Gluten free flour blend
4oz. Buckwheat Flour
4 oz. Tapioca Flour
1 oz. Coconut Flour
2 oz. Sweet Rice Flour
2 teas arrowroot powder
or
2 cups rice flour
1/2 cup tapioca flour
1/2 cup corn starch
2 tbsp,millet or sorgum flour
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Directions: |
Directions:For this recipe start by boiling 1 and 1/2 lbs. of raw carrots and then processing them into a puree. Measure the puree 1 1/3 cups. Next mix together all of the dry ingredients. Then add oil eggs and vanilla, beat well, scraping the sides of the bowl a couple of times. Fold in the carrots puree and shredded, pineapple, coconut, and walnuts.
Divide the batter evenly between 3 - 8 inch prepared pans. Smooth the batter level, then spread it slightly from the center to the edges. The baking time will vary depending on your oven. Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks and cool completely. Fill and frosts desired. |
This recipe for Carrot Cake -Loaded is from