Like most cakes with fruit or vegetable content, carrot cake adapts very well to gluten-free flour. The carrot adds lots of moisture and evens out the texture. You can also add 2 tbsp flaxseed meal to the recipe. For a slightly lighter cake, there's always the option of separating the eggs, beating the whites until stiff, and folding them in after folding in the carrots.
Gluten-free carrot cake rises best (though still not hugely) in a sheet pan (9x13”) rather than a tube pan.
1 cup rice flour
1/2 cup amaranth flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
2 cups white sugar
2 rounded tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1 cup vegetable oil
4 eggs
3 cups grated carrots
Whisk together dry ingredients. Add oil and eggs and fold until just mixed. Fold in carrots. Pour into a greased 9x13 pan and bake 45 to 50 minutes or until the cake tests done. Allow to cool before icing.
Cream-Cheese Icing:
6 oz cream cheese
2 tbsp butter
1 tsp vanilla
1 to 2 tsp grated orange rind (optional)
1 1/2 cup icing sugar
Soften and blend cream cheese, butter, vanilla, and orange rind. Stir in icing sugar until smooth.
