Ingredients
-
3/4
-
1/4
-
1/2
-
1
-
1
-
3/4
-
3/4
-
1/2
-
1
-
1 1/2
-
1
-
1/2
-
3/4
-
3/4
-
2 1/4
Directions
Carrot Cake (Gluten-Free, Casein/Dairy-Free), A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes Can be made vegan with egg-replacer instead of eggs Top with your favourite icing, or a sprinking of icing sugar I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving Simply double the recipe for a two-tiered version , Delist!, , will definitely make again & again Found xanth But it was way expensive and made from bacteria Substituted guar gum way cheaper Didn’t, t add raisins seemed like too much stuff Used fresh pineapple Was fantastic and gone in a few hours Thanks, Jesse, I made these into cupcakes/muffins My child loved them Infact, cried for them! I thought they were a little sticky I didnt use walnuts or raisins I wanted him to see if he could just do the carrot texture GREAT MUFFINS!!
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Lightly Grease or Prepare an 8x8 Square Pan, or 9 Inch Round Pan. |
|
3
Done
|
in Your Mixer, Beat the Sugar, Oil, and Eggs Together. Add the Vanilla. |
|
4
Done
|
in Another Bowl, Mix Together Flour, Xantham Gum, Cinnamon, Baking Soda, and Salt. |
|
5
Done
|
Add the Dry Ingredients to the Wet Ingredients. |
|
6
Done
|
Stir in Raisins and Walnuts. |
|
7
Done
|
Fold in the Carrots and Pineapple. |
|
8
Done
|
Mix Well, but Don't Over Mix. |
|
9
Done
|
Bake For 35 to 45 Minutes, or Until a Toothpick Comes Out Clean. |
|
10
Done
|
Allow the Cake to Cool Completely in the Pans Set Over a Wire Rack. |
