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Gluten-Free Carrot Cake

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

1 h 35 m servings 636 cals
Original recipe yields 8 servings (1 9-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
  2. Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.
  3. Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • Substitute walnuts for the pecans if desired.

Nutrition Facts


Per Serving: 636 calories; 40.4 g fat; 68.5 g carbohydrates; 5.7 g protein; 72 mg cholesterol; 565 mg sodium. Full nutrition

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