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- Gluten Free Carrot Cake with Cream Cheese Frosting
- § 1 cup unsweetened applesauce
- § 2 cups all-purpose
- gluten free flour mix
- § 1 tsp salt
- § 1/2 cup chopped
- pecans (I used 1 cup)
- § 1/2 cup chopped walnuts (I did not use these because of a family allergy)
- § 4 TBSP unsalted
- butter
- § 2 1/2 cups powdered
- sugar (I used 2 cups)
- Preheat oven to 350*F. Grease two cake pans or a 9â³ x 13â³ pan and set
- aside (or line 36 muffin cups). In a large mixing bowl, cream sugar and eggs
- with a mixer. Beat in remaining wet ingredients (oil, applesauce and vanilla)
- until smooth. In another large bowl, mix together dry ingredients excluding
- nuts and carrots (gluten-free flour mix, baking soda, baking powder, cinnamon
- and salt). Combine wet and dry ingredients and beat until fully combined. Fold
- 1. The original recipe called for 2 cups sugar but we used less and it
- was still sweet. It also called for 1 1/2 cups of oil, but we subbed 1 cup
View Full Recipe at Gluten Free Edmonton
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 47g | |
| Calories 166 | |
| Calories from Fat 42 | 25% |
| Total Fat 4.76g | 6% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 3161mg | 132% |
| Potassium 286mg | 8% |
| Total Carbs 28.29g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.65g | 3% |
| Protein 3.03g | 5% |
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