Carrot Cake/Muffins
This versatile recipe is a staple in my household. I'll whip up a batch of carrot muffins, or a carrot loaf or a carrot cake, then ice it and boom, I've got a fun snack, dessert for after dinner, or something to take with us when we're invited over to a friends home. Enjoy.
| Category: | Sweets Cakes & Pies |
Ingredients
Cake
| 3 cups Frankie's gluten-free all-purpose flour blend |
| 1 1/2 cups white sugar |
| 1/2 tsp baking soda |
| 1/2 tsp baking powder |
| 1/4 tsp Kosher salt |
| 3/4 cup vegetable or canola oil |
| 3/4 cup water |
| 4 lg eggs |
| 1 tsp vanilla |
Carrot Cake/Muffins Directions
Pre-heat your oven to 350°F or 175°C
Mix all of the dry ingredients together, then add in the wet ingredients excluding the carrots and raisins. Mix really well and beat in lots of air. Mix in carrots and raisins and mix well.
Scoop into muffin paper lined baking cups, parchment paper lined loaf pans, a well oiled/greased bundt pan or a oiled/greased cake pan. (I use a spring form pan so I ensure that I can get at the bottom of my cake, otherwise I line the bottom of my cake pan with parchment paper).
Bake for approximately 30 minutes (muffins) or until a toothpick comes out clean. An internal temperature reading of 99°C or 210°F will tell you that it's done.
*Feel free to add coconut, half a pineapple, or even switch up the raisins with currants or something else.
If you're looking for an icing recipe, check this one out: https://glutenfreeguy.ca/recipes/recipe/101-buttercream-icing
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
