Sunny Day Carrot Cake

This recipe is only for Bob's Red Mill Gluten Free 1 to 1 Baking flour.

2 cups Bob's Redmill 1 to 1 GF Baking Flour

2 teaspoons baking powder

3 1/2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 1/2 teaspoons baking soda

1/2  teaspoon salt

2 cups sugar

4 large eggs

1/2 cup Sunny Delight!

1/2 cup sour cream

1/2 cup vegetable oil

2 cups grated carrots

8-10 oz crushed pineapple, drained

1/2 cup chopped walnuts

1/2 cup Craisins, Raisins, or dried Cherries (optional)

Top with Perfect Cream Cheese Frosting.

Recipe -> here

This recipe is made to use Gluten Free flour only.

Directions:

Preheat oven to 350°F.

Butter and flour two 8-9 inch round baking pans

Combine flour, baking powder, baking soda cinnamon, nutmeg and salt in medium bowl.

Whisk to blend, set aside.

Using an electric mixer, beat sugar, eggs, juice, sour cream, and vegetable oil in large and bowl until smooth.

Reserve 3 Tablespoons of dry ingredients and gradually beat the rest into liquid mixture.

Toss the walnuts, (and optional Raisins etc) in the 3 Tablespoons of flour to coat.

Stir in carrots, pineapple, and nuts & raisins.

Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 30-35 minutes. Do not overbake!

Cool cake for 10 minutes then carefully remove from pan.

Cool completely.

Frost with Perfect Cream Cheese Frosting.

Recipe -> here