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 1−2−3 Gluten-Free Sweet Goodness Pan Bar Mix or other Gluten-Free Mix
- 3 large eggs, room temperature
- 3⁄4 cup vegetable oil
- 1 1⁄2 cups finely shredded carrots
- 1⁄4 tsp. cinnamon
- 1⁄4 tsp. ground nutmeg
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. ground allspice
- 3⁄4 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.
Volume 34 , Number 3