Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe
3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)
1 1/2 tsp xanthan gum
1 1/2 tsp sea salt
1 1/2 tsp baking powder
1 1/2 tsp. cinnamon
1/2 tsp Garam Masala
1/2 nutmeg nut, freshly grated
1/2 cup safflower oil
1/2 cup coconut oil
2 cups sugar
4 large eggs
3 cups grated carrots
1 cup chopped pecans
3/4 cup coconut milk (I use “So-Delicious” Unsweetened)
Preheat oven to 350 degrees
Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.
Blend oil and sugar, add eggs one at a time, beating after each. Add carrots and pecans. Add coconut milk.
Gradually add dry ingredients into wet ingredients, mixing well.
Pour into a greased 9” bundt cake pan.
Bake 60 minutes or until cake tests done.
1/2 cup coconut sugar
2 tablespoons water
1 tablespoon butter or margarine
Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved. Cook about 3 minutes or until mixture has a syrup consistency.
Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency. (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)
Add 1/2 teaspoon of vanilla extract.
Pour over cake and let it drizzle down the sides. *Michelle's birthday cake 2014