Bake Sale Faves - Gluten Free Carrot Cake

By Wilma Jozwiak

There is some­thing about a bake sale that sweeps away all dietary reser­va­tions – and that can be chal­leng­ing if one is try­ing to cut way down on gluten. I approached the bake sale at our Spring Plant, Book, and Bake Sale assum­ing I would be fill­ing only my husband’s wish list. When I saw the cream cheese icing on a loaf of car­rot cake that was gluten-free, I had to take a chance on it, and I was very glad I did. Even my skep­ti­cal hus­band liked it – a lot! Here is the recipe, gra­cious­ly pro­vid­ed by bake sale donor Patri­cia Eaton.

Gluten-Free Car­rot Cake: 

  • 1 pack­age 123 Gluten-Free Sweet Good­ness Pan Bar Mix or oth­er Gluten-Free Mix 
  • 3 large eggs, room temperature 
  • 34 cup veg­etable oil 
  • 1 12 cups fine­ly shred­ded carrots
  • 14 tsp. cinnamon 
  • 14 tsp. ground nutmeg 
  • 14 tsp. ground cloves 
  • 14 tsp. ground allspice 
  • 34 cup raisins (option­al) Cream cheese icing (canned or homemade). 

1. Pre­heat oven to 350 degrees F. Gen­er­ous­ly spray two 8″ loaf pans with non-stick spray. 

2. Mix first 4 ingre­di­ents togeth­er by mix­er or by hand. Add spices and mix. Add raisins (if desired) and stir by hand. Pour mix­ture into greased pans and spread evenly. 

3. Bake for 40 – 45 min­utes or until tooth­pick insert­ed in cen­ter comes out clean. Bak­ing times may vary with dif­fer­ent appliances. 

4. If using dis­pos­able pans let cakes cool in pan com­plete­ly. (I used loaf pans but oth­er pans can be used and cakes baked accord­ing­ly.) Frost cake. Cut and serve.

Summer 2016

Volume 34 , Number 3

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