Gluten-Free Carrot Cake
Our goal with this carrot cake recipe was to make a winning gluten-free homemade dessert that everyone around the dinner table would indulge in with pure pleasure. Mission accomplished!
Instructions
-
1
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting hang over two sides.
-
2
In a small food processor or coffee grinder, finely grind the oats.
-
3
In a bowl, combine the oats, flour, ground almonds, baking powder, baking soda, cinnamon, nutmeg and salt.
-
4
In another bowl, whisk together the eggs, brown sugar and oil. Stir in the dry ingredients alternating with the pineapple. Using a wooden spoon, stir in the carrots and raisins. Spread the batter out evenly in the prepared pan.
-
5
Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours, before unmoulding.
Our goal with this carrot cake recipe was to make a winning gluten-free homemade dessert that everyone around the dinner table would indulge in with pure pleasure. Mission accomplished!
