GLUTEN-FREE CARROT CAKE

Gluten-Free Carrot Cake image

Easy recipe! You can also spread cream cheese frosting over the cake.

Provided by Janaina

Categories Desserts Cakes Carrot Cake Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

1 teaspoon butter
2 cups banana flour (such as Nutryvitta®)
1 cup white sugar
¾ cup brown sugar
2 teaspoons baking soda
1 ¼ teaspoons xanthan gum
½ teaspoon salt
3 cups grated carrots, divided
1 cup vegetable oil
¾ cup buttermilk
3 eggs
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.
Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended.
Pour blended carrot mixture over banana flour mixture; mix to form a smooth batter. Fold in remaining 1 cup grated carrots and pecans. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 30 minutes. Run a knife around the sides to loosen; lift off ring.

Nutrition Facts : Calories 636.2 calories, Carbohydrate 68.5 g, Cholesterol 72 mg, Fat 40.4 g, Fiber 5.2 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 565.3 mg, Sugar 42 g