← Back to Search Results baking American
moist-carrot-cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When I made this for the first time, I served it without telling anyone that it was gluten-, dairy-, soy-, nut-, and egg-free. One friend still swears it was the best carrot cake she’s ever had, allergens or not.

Yield : Serves 8 to 10

Ingredients

  • 2 cups Betsy’s Baking Mix
  • 2 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ¾ cup water
  • ¼ cup ground flaxseed meal
  • 1½ cups granulated sugar
  • 1 1/3 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups peeled grated carrots (about 4 large carrots)
  • 1½ cups raisins
  • 1 recipe Vanilla Buttercream Frosting

Directions

Preheat the oven to 350°F. Lightly grease three 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.

In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum, and salt. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In the bowl of a stand mixer, cream together the sugar and oil. Add in the vanilla and then the flaxseed mixture and beat for 1 minute. Stir in the dry ingredients and then fold in the shredded carrots and the raisins.

Pour the batter into the prepared pans, smooth the tops with a knife, and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.

Let the cakes cool completely in their pans on a cooling rack. Turn the cakes out of the pans and remove the parchment paper. Frost the top of each cake layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.

Store the frosted cake, covered and refrigerated, for up to 3 days.


© 2010 Elizabeth Gordon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Betsys Baking Mix or Vanilla Buttercream Frosting. For nutritional information on Betsys Baking Mix and Vanilla Buttercream Frosting, please follow the links above. This recipe serves 10.

470kcal (23%)
32mg (3%)
2mg (3%)
184mcg RAE (6%)
275mg
23mg
2g
44g
3g
51g
0mg (0%)
387mg (16%)
2g (11%)
30g (47%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
nigella-express Nigella Express
by Nigella Lawson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
lidias-italy Lidia's Italy
by Lidia Bastianich
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?