Ingredients
- cooking spray
- 1 ½ cups white sugar
- ½ cup canola oil
- ½ cup applesauce
- 3 large eggs
- 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 pound carrots, peeled and shredded
Why This Meal Is A Winner
This cake is moist, flavorful, and naturally sweetened with carrots. It brings everyone together with its warm spices and creamy frosting. Plus, it’s made without gluten, so it’s perfect for those with dietary needs.
Cooking Tips You Should Know
- Use fresh, finely grated carrots for the best texture and sweetness.
- Make sure not to overmix the batter to keep the cake light and tender.
- Let the cake cool completely before frosting to prevent melting.
- Make sure not to overmix the batter to keep the cake light and tender.
- Let the cake cool completely before frosting to prevent melting.
Directions
Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray and line it with parchment paper for easy cleanup. In a large bowl, combine the sugar, oil, applesauce, and eggs, mixing until everything is nicely blended. Add in the flour, cinnamon, baking soda, vanilla, and nutmeg, stirring until the batter is smooth. Fold in the shredded carrots, then pour the batter into your prepared dish. Pop it in the oven and bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing and serving!
Serving Advice
Serve slices with a dollop of whipped cream or a sprinkling of chopped nuts for extra crunch. It pairs wonderfully with a cup of tea or coffee, making it a great choice for dessert or a cozy snack.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months, then thaw in the fridge before serving.
