Moist Carrot Cake
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.
Serves8 to 10
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Mealbrunch, dinner, tea
Taste and Texturecreamy, rich, spiced, sweet
Type of Dishcake, dessert
- 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
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