Carrot Cake


Carrot cake is by far and away a favorite of mine, the flavors seem to blend so well together and the cream cheese frosting is always a nice addition to this family favorite. I like to make this recipe into muffins, but a standard two layer cake will do just fine as well.

What you will need:

2 Cups of Sugar
1 1/4 cup of veg. oil
4 eggs
2 Cups gf cake flour ( 1 3/4 C all-purpose (like better batter) and 1/4 C corn starch)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 Cups shredded carrots
4 oz chopped walnuts (I go even smaller by placing in a food processor until they are fine)


preheat oven to 300°

  1. blend sugar, eggs, oil and carrots in a bowl
  2. add flour, baking soda, salt and cinnamon and mix until well incorporated
  3. blend in the finely ground walnuts and mix thoroughly
  4. place cupcake wrappers in muffin tins or grease two 9″ round cake pans
  5. fill cupcake wrappers about 3/4 way full or divide batter between two 9″ cake rounds
  6. Place in a 300° oven for 50-60 minutes or until tooth pick inserted comes out clean
  7. remove from oven and place on a cooling rack
  8. once cooled, top with your favorite frosting


Will make 24 cupcakes or one  two-layered 9″ cake

Watch out for the easter bunny, he make just make an appearance!

XOXO~ Jamie


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