For the cake: 1 cup canola oil 2 cups sugar 4 large eggs 3 cups grated carrots 2 cups gf flour + 1 Tablespoon 1 teaspoon kosher salt 1 teaspoon ground cinnamon Few grates of fresh nutmeg 2 teaspoons baking soda 1/2 cup toasted pecans, chopped
Preheat the oven to 350°F. Lightly butter a bundt pan. Spoon about 1 tablespoon of gf flour into the pan and tap the sides and bottom to lightly coat the interior of the pan with gf flour. Shake out excess flour.
Place the oil, sugar and eggs in a mixer and blend until incorporated. Add the carrots and mix briefly.
In a separate bowl, whisk together the gf flour, salt, cinnamon, nutmeg and baking soda.
Add the gf flour mixture to the sugar-egg mixture and mix until well incorporated. Stir in the nuts. Transfer batter into the prepared bundt pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Transfer to a baking rack and let cool.
We used The Gluten Free Pantry’s Country French Bread and Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.