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Carrot spice cake with cream cheese frosting from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich

  • carrots
  • ground cinnamon
  • nutmeg
  • powdered sugar
  • walnuts
  • cream cheese
  • eggs
  • vegetable oil
  • butter
  • ground cloves
  • sugar
  • oat flour
  • white rice flour

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Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour.

  • mamacrumbcake on June 25, 2018

    This is a very nice carrot cake, easy to make and unfussy. The blend of spices is just right. The texture is surprisingly soft, tender, and not greasy for carrot cake. The cake tends to crumble easily since there is no gluten and no xanthan gum. You will want to eat it on a plate with a fork. Alice Medrich says you can bake this cake in 9” layers, but I think it might break apart when removed from the pan. I baked it in a 9x13 glass dish. By the way, the recipe says bake at 350 for 30 minutes and reduce to 325 for an additional 30 minutes. My cake was finished 10 minutes after reducing the temperature.

  • Frogcake on October 04, 2016

    Hands down this is the best carrot cake I've ever tasted. It's really moist, has a perfect balance of spices, and just gets better the following day. The rice flour and a little oat flour provides complexity of flavour and a lovely, delicate crumb. I thought it was excellent without any icing at all or just a sprinkle of icing sugar.

  • stockholm28 on June 06, 2015

    I made this based on the piglet review. This is a good carrot cake, although a bit sweeter than I prefer. I thought the cake was better on day two as it was less " Crumbly" and quite moist. I had some trouble with the icing. She heats cream cheese and butter in the microwave on low until they are soft and then mixes with powdered sugar and vanilla. My microwave only has one setting and the cream cheese mixed with butter initially had the texture of cottage cheese. It tasted fine, but the texture wasn't quite right.

  • DKennedy on March 19, 2015

    According to 2015 Piiglet competition, this is the best Carrot Cake that the judge who reviewed ever ate. I made it and really liked the cake, but I think I prefer the Huckleberry GF carrot cake. The frosting is outstanding.

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