Floofy Gluten-Free Carrot Cake with Oat Flour
Serves 1010 mins prep22 mins cook
This reader-favorite gluten-free carrot cake gets a moist, tender, springy crumb from a blend of gluten-free flours: sweet rice, oat, millet, and tapioca. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this single-layer cake is easy enough to bake on a weeknight, but dress it up with carrot ribbons and becomes a dessert centerpiece for any gathering.
0 servings
What you need
tsp vegan margarine
oz carrot
cup granulated sugar
cup sunflower oil
cup sweet rice flour
cup millet flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tsp ground cinnamon
tsp ground ginger
cup chopped pecans
Instructions
Prepare Things 0 Position a rack in the center of the oven and preheat to 350ºF. 7 Butter a 9-inch round cake pan and line the bottom with a round of parchment paper cut to fit. Batter 1 In a large bowl, stir together the grated carrots, eggs, sugar, and oil until combined. 9 Place a medium mesh strainer over the bowl and add the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, cinnamon, and ginger. 10 Sift the dry ingredients into the wet ingredients, stirring until combined. Stir in the walnuts. Bake 2 Scrape the batter into the prepared pan and smooth into an even layer. 12 Bake the cake until a toothpick inserted near the center comes out clean, 22-30 minutes. board to cool completely. 13 Remove from the oven and let cool 20 minutes in the pan. Turn the cake out onto a serving Top 3 Spread the cream cheese frosting over the cooled cake. Chill briefly if the frosting is overly soft. 4 Optionally decorate with carrot ribbons: Peel the carrots. Lay a carrot on a cutting board and begin peeling long, wide strips from one side. Repeat with the other carrots; you’ll have more carrot ribbons than you need for one cake. (Throw them in a salad!) Use your fingers to curl the ribbons into rounds and stick them into the frosting; the frosting will hold them in place. Sprinkle the cake with finely chopped walnuts and decorate with carrot greens. 5 If the frosting is soft, chill the cake until firm enough to slice, 30 minutes and up to several hours, then cut into wedges. Let the cake slices stand at room temperature to soften the frosting and serve. Leftover cake keeps well, refrigerated airtight, for up to 4 days.View original recipe