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| Gluten-Free Carrot Cake with a Kick |
"Carrot cake with spice and an after-burner. Tastes great topped with whipped cream or powdered sugar. You can also bake the cake in two 8-inch round pans."
Ingredients :
- 2 cups gluten-free all-purpose baking flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pinch ground cloves
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/3 cup orange juice
- 4 eggs
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 2 tablespoons seeded and minced jalapeno pepper
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl.
- Beat oil, applesauce, brown sugar, white sugar, and orange juice together in a separate bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into applesauce mixture, beating until each egg is fully incorporated before adding next egg.
- Mix flour mixture into applesauce mixture, alternating with carrots, walnuts, and jalapeno pepper, until batter is just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
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