Picture of Carrot Cake -  Gluten-Free
3 large organic free-range eggs
1/2 cup light vegetable oil or Spectrum Organic Shortening ( i used coconut oil)
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Pamela's Ultimate Baking and Pancake Mix  (i couldn't find that brand so i used Betty Crocker's Bisquick gluten free pancake mix)
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup toasted chopped walnuts

(this recipe is for one nine inch cake. I doubled it to get two nine inch cakes)

Step 1:

Picture of
Preheat the oven to 350ºF.

In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth.

fluffydragon4 months ago

I don't think I've seen the circle thing in the middle done before - it looks nice though - so you don't squish down the narrow end?

fluffydragon4 months ago

Looks so pretty! I need to make this.

Such a beautiful cake!
10Haleys (author)  Penolopy Bulnick3 years ago
thank's so much!!
Hanniejanie3 years ago
You all ways make awesome instructables! A+ ;)
10Haleys (author)  Hanniejanie3 years ago
;)) thank you!
scoochmaroo3 years ago
Ha, nice! I've been working on a Paleo version!
10Haleys (author)  scoochmaroo3 years ago