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Gluten Free Carrot Cake with Buttermilk Cream Cheese Frosting
GLUTEN FREE AND OFF THE BEATEN PATH20Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups vegetable oil
- 1 cup granulated sugar (just a fancy way to say white sugar)
- 1 cup brown sugar (packed)
- 4 eggs
- 1 cup tapioca flour (also called Tapioca Starch)
- 1 1/2 cups white rice flour (Superfine, use white and not brown as the sugar in this recipe browns this cake up nicely)
- 1/2 tsp. xanthan gum (or Guar)
- 2 tsp. cinnamon (My all-time favorite is Vietnamese Cinnamon from Penzey’s)
- 1/4 tsp. nutmeg
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3 cups grated carrot
- 1/2 cup chopped walnuts
- 1/4 cup apple butter (in a bind, applesauce will do)
- 2 Tbsp. softened butter
- 8 oz. cream cheese (Softened)
- 2 tsp. vanilla
- 1 Tbsp. buttermilk
- 4 1/2 cups powdered sugar
- 1/2 cup chopped walnuts (plus 1/2 C. more reserved)
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