Gluten-Free Carrot Cake
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Description
Easy recipe! You can also spread cream cheese frosting over the cake.
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
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
- 2. Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.
- 3. Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended.
- 4. 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.
- 5. 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.
Nutrition Facts
serving: 1 9-inch cake
calories: 636.2 kcal
carbohydrates: 68.5 g
protein: 5.7 g
saturated fat: 5.6 g
cholesterol: 72 mg
sodium: 565.3 mg
fiber: 5.2 g
sugar: 42 g
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