Gluten Free Carrot Cake Loaves
I didn’t want anything too sweet or gooey, just a plain slice of something with my mid-morning coffee…so these “Undressed”, Carrot Cake loaves fit the bill. No frosting, or added calories from being all dressed-up; just plain satisfying. If you’d rather frost these with a Cream Cheese Frosting or Vanilla Icing, that’s fine too. But for today, notice I had a big slice as soon as I could!
Ingredients: for 3-4 loaves. (Wrap well & freeze for another day!)
4 Large Eggs, Room temp
1 1/2 cups Granulated Sugar
1 ¼ cups Vegetable or Canola Oil
2 teas. Pure Vanilla Extract. (Imitation is NOT gluten free)
2 tbl either Apple Sauce (original style) or Orange Juice
2 cups All Purpose Gluten Free Flour (I used King Arthur)
1 teas. Guar or Xanthan Gum. Important: see if it’s already in the flour you use. Do not add if so.
2 teas. G-F Baking Powder
2 teas. G-F Baking Soda
1 teas. Kosher Salt
½ teas. Ground Nutmeg
½ teas. Ground Cinnamon
¼ teas. Ground Allspice
3 cups Grated Carrots (You can also use food processor to get minced.)
Optional: ½ cup Minced Walnuts & ½ cup Raisins
Preheat oven to 350 degrees.
Grease or spray loaf pans or pan of choice.
Use 2 bowls, one will be the mixer.
In the mixer bowl, beat the Eggs, Sugar, Vanilla Extract, Applesauce or Juice, & Oil. Beat until a uniform color and looks smooth.
In the 2nd bowl, combine all of the dry ingredients by hand and stir well. Get everything combined.
Slowly add the dry to the wet in 3 parts, using a large spoon or ladle. Incorporate after each addition with the electric beaters.
After all dry have been added, shut off beaters and manually stir in the grated Carrots. Using a “folding” motion, get it all combined into the batter.
Add the Nuts &/or Raisins last. Again, fold in.
I let my batter rest for 5-6 minutes before pouring into pans. I find G-Free batters do better if allowed to rest for 5-10 minutes before baking.
Fill pans about 2/3 full. I placed mine on a cookie sheet ( as seen in the pic) for even baking. Use center rack, bake for anywhere from 45 min to 1 hour depending on your oven. The toothpick test works on these. If the toothpick comes out dry, and the cake also springs back a tiny bit when poked on top, it’s done!
Cool for about ½ hr to 45 minutes before slicing. If you’re freezing any, make sure they are completely cooled before wrapping well. Or you’ll have a steamy cake later on. Enjoy!!