Gluten Free Carrot Cake for the holidays- Yum! Recipe

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Ingredients

  • 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 9″ x 13″ 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

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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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