Gluten Free Carrot Cake
Moist, delicious and full of tasty ingredients! Gluten Free Carrot Cake come together quickly and easily when using King Arthur’s Baking Mix.
- 149g of King Arthur Baking Mix
- 1/2 cup of brown sugar (packed)
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 4 tablespoon of butter (melted) or 1/4 cup vegetable oil
- 1/2 cup shredded coconut (sweetened at 43g / unsweetened at 27g)
- 2 large eggs (at room temperature)
- 1/2 cup of raisins
- 1/4 cup of water
- 2 tablespoons of molasses
- 1/2 cup of diced walnuts
- 1/2 teaspoon of vanilla extract
- 1 1/2 cup peeled and grated carrots
- 1/2 cup crushed pinapples (drained)
Be sure to use Baking Mix and not All Purpose Flour!
Preheat the oven to 180 degrees Celsius. To make the cake: stir in together the dry ingredients together and set aside. Whick together the melted butter or oil, eggs, water , molasses and vanilla. Stir in the dry mixture into the wet ingredients. Scrape the bottom and the sides of the bowl and continue to stir until well blended. Fold in the grated carrots, fruits and nuts. Additionally, mixing it will crush the fruits more. By folding, this will decrease the chances of that happening so we get to taste the crunchy nuts and whole fruits!
Transfer the batter into the pan. Smooth the top with a spatula. Allow the batter to rest for at least 10 minutes before baking. Bake the cake for 35 to 45 minutes, using a cake tester to check if the cake is done. Once done, remove the cake from the oven and allow it to rest at least for 5 minutes before turning out of the pan and onto the cooling rack. If you do it too early, the cake may collapse and you would not end up with a beautiful cake!
You can also top off the cake with your choice of frosting. Try our new Whipping Cream to decorate the cake!
! Happy Trying !