Gluten-Free Carrot Cake
Preheat oven to 350°F. Spray a 9-inch round OR square baking pan with cooking spray. Combine rice flour, corn starch, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt in a medium bowl; set aside.
Ingredients
- 1 cup white rice flour
- 1/4 cup Fleischmann's® Corn Starch
- 3/4 teaspoon baking soda
- 1/2 teaspoon Fleischmann's® Baking Powder
- 1/2 teaspoon xanthan gum**
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 1/2 cup mayonnaise
- 1 can (8 ounces) crushed pineapple in juice, undrained
- 1-1/2 cups shredded carrots
- 1/2 cup chopped walnuts OR pecans
Method
Preheat oven to 350°F. Spray a 9-inch round OR square baking pan with cooking spray.
Combine rice flour, corn starch, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt in a medium bowl; set aside.
Beat eggs, vanilla, sugar, mayonnaise and pineapple with juice in a large mixer bowl.
Gradually beat in flour mixture until blended. Stir in carrots and nuts. Pour into prepared pan.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting.
