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
- grated carrots1 1/2 cups
- vegetable oil1 cup
- large eggs4 each
- gluten-free baking powder2 teaspoons
- baking soda1 teaspoon
- vanilla extract1 teaspoon
- ground cinnamon1 teaspoon
- ground nutmeg1/2 teaspoon
- salt1/4 teaspoon
- chopped walnuts1/2 cup
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- 3
In a separate bowl, beat together the brown sugar, white sugar, and vegetable oil until well combined.
- 4
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
- 5
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- 6
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed throughout the batter.
- 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 9
