Créé avec l’IA
Gluten-Free Carrot Cake
90 min Moyen
Ingrédients
4 Portions
- gluten-free all-purpose flour2 cups
- brown sugar1 cup
- white sugar1/2 cup
- vegetable oil1 cup
- large eggs4 items
- grated carrots2 cups
- crushed pineapple, drained1/2 cup
- chopped walnuts1/2 cup
- gluten-free baking powder2 teaspoons
- baking soda1 teaspoon
- ground cinnamon2 teaspoons
- ground nutmeg1/2 teaspoon
- ground ginger1/4 teaspoon
- salt1/2 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans, lining the bottoms with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- 3
In a separate large bowl, beat together the brown sugar, white sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- 5
Fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
- 6
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- 8
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
