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Carrot Cake with All-Purpose Artisan Flour
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Carrot Cake with All-Purpose Artisan Flour

Rich carrot cake made with our All-Purpose Flour.

Ingredients

    Yield: One 9"x13" layer, one 1"x9" round, or 12 muffins

    • 1¾ cups All-Purpose Flour Artisan Blend
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 1½ tsp cinnamon
    • ¾ tsp nutmeg
    • ¼ tsp cloves
    • ½ tsp salt
    • 3 eggs, large
    • ½ cup white sugar
    • ½ cup brown sugar, packed
    • ¾ cup oil
    • 1 tsp vanilla
    • 2¾ cups shredded carrots
    • Optional: ½ cup crushed pineapple
    • Optional: 1 cup toasted chopped pecans
    • Optional: 1 cup golden raisins
Directions

    Pre-heat oven to 350°.

    Mix together first 7 dry ingredients and set aside. Beat together eggs, sugar, oil and vanilla. Add dry ingredients to wet and mix to combine. Stir in carrots, plus any optional ingredients.

    Pour into greased pan. Bake 20 minutes for muffins, and up to 40 minutes for loaf or round pan, or until toothpick comes out clean.

    Top with Cream Cheese Frosting, or sprinkle with powdered sugar.

    Note: to make the layered cake shown above, prepare a 18 x 13" sided baking sheet: spray with oil, line with parchment and spray parchment. Spread batter evenly in prepped baking sheet, smoothing top. Bake 15 to 18 minutes until center of cake springs back when touched. Cool on rack. Cut into 4 equal pieces and divide frosting into 4 parts. Stack and frost into a four layer stack.

    © Pamela's Products, Inc.

Overall Average Rating:
2 ratings
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6 Item(s)

Sharon Myers 10/294/2018 10/22/2018
  • Rating:
This is the best carrot cake. You can not tell that it is gluten free. For my sister's bday I made this cake and the rest of the family did not believe me when I told them GF. Now I'm stuck making this for all the family's parties.This cake, I make cupcake also, gets me so many compliments. It takes a lot of prep time but it is worth it for a light, tasty and moist cake! Yum!
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Melita 12/337/2018 12/04/2018
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I made a double batch of this cake (1/4 sheet, split into 2 layers with frosting in the middle) for a going-away cake for a former co-worker that couldn't have traditional cake. To say it was a hit is an understatement! I now have a special request for November, and another co-worker just asked for the recipe. This cake is super awesome -- Thanks Pamela's Gluten Free Artisan Baking Mix!
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Trixie Oakes 03/79/2018 03/21/2018
Thank you for the recipe..my son's favorite cake and also a Easter tradition...he didn't even realize I didn't us regular flour ..It's a HIT..
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Terryll Rogan 05/148/2016 05/28/2016
Thank you! Your flour and recipe were perfect in this light delicious carrot cake. Light and moist were delectable ways to describe this cake that needed no frosting. I liked that there were two recipes for carrot cake on pamelaproducts.com. One recipe used the cake mix and one recipe used the All-Purpose Flour Artisan Blend. I had plenty of flour on hand. I was also able to adjust the recipe for my "O" blood type diet, within reason. Kudos!
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ruth 12/344/2015 12/11/2015
Very impressive, nice and light and moist. I made muffins and had to increase cooking time to 30 minutes and also reduced the sugar to 3/4 cup which was sweet enough. Also added sliced almonds and raisins. The perfect non-wheat breakfast muffins!
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Kelly N. 04/98/2015 04/09/2015
This cake recipe is awesome!! You may think that 2 3/4 cups of carrots are a lot, but it turns out great and blends in well, once it is cooked. It is my family's favorite new cake recipe! It goes very well with a orange zest glaze, to change up the finishing touch.
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