Thursday, December 06, 2012

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!


  1. My favorite gluten-free recipes are the ones where I don't know the difference. Usually, I do. I'll be passing this along to my friend who does gluten-free. She has found your site very helpful in this regard.

  2. Love carrot cake and it would be delicious with Candy Cane Lane tea. Good thing I found some or I would think you were teasing me. I do believe I recognize where that photo was taken. How fun! Was it at Butchart Gardens tearoom?

  3. I will be trying this recipe today. It looks like a good one! Thank you for typing it out for us!


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