A good carrot cake recipe is one of life’s great necessities, don’t you think"
I’ve been making this wonderful gluten free carrot cake recipe ever since Kim Bouldin shared it with me in 2011. She says it’s taken from a Betty Crocker cookbook and modified to be gluten free using my gfJules? All Purpose Gluten Free Flour. That’s one of the things I hear all the time that people like best about my flour — you can truly use it in a regular recipe from a cookbook or family recipe box with great results. It makes things so much easier that way … like this yummy gluten free carrot cake!
One of my favorite “regular” cookbook covers!
As I always tend to do though, I can’t leave a recipe alone, so I’ve made a couple of little tweaks in my version, but if you happen to have an old Betty Crocker cookbook in your cupboard, apparently you can feel free to just use my flour in that original carrot cake recipe.
Either way, I do hope you try this recipe one day soon (Easter is a great time for carrot cake … just sayin’). It’s moist and bursting with flavor and just divine when served for brunch or dessert or even (squint and blur:) breakfast! Fair disclosure that mine is a cake loving household and we’ll find any excuse to have cake for breakfast, especially when there’s something healthy inside like 3 CUPS of carrots — wowza!
Many thanks to Kim for sharing this recipe with me; I’m glad to finally be sharing it with you, too.
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