I think that carrot cake is a spring staple. This recipe is great because despite it being gluten free and dairy free (well if you don’t add the frosting) it is still delicious and tastes just like a normal cake.
I made this cake twice, once using Cup4Cup gluten free flour and once using Trader Joes GF flour. Now, I know that all GF flours are different so please keep in mind that your results may vary using other GF flours. However I can guarantee wonderful results with the two flours listed above.
This recipe also requires oil. In an effort to make it healthier, I used melted coconut oil. If you plan on using melted coconut oil too, you have to work quickly because it will begin to solidify making your batter very very thick. This will not affect the baked cake, it just makes it a bit more difficult to stir or evenly distribute the dough in the pans.
Treat your special Gluten Free someone to a great piece of cake! Enjoy