Gluten-Free Carrot Bundt Cake
Author: 
Recipe type: Gluten-free Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup brown sugar
  • ½ cup unsweetened applesauce
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup rice flour
  • ¾ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2½ cups grated carrots
  • 1 cup walnuts (optional)
  • 1 cup cranberries (optional)
Glaze:
  • 1 cup white chocolate chips
  • 2 tablespoons milk (or vanilla almond milk)
  • ½ teaspoon cinnamon
Directions
  1. Preheat oven to 350 degrees. Grease a bundt cake pan and dust with gluten-free flour.
  2. In a large bowl, blend sugar, applesauce, oil, and eggs using a whisk or mixer on low.
  3. Add the flours, potato starch, guar gum, cinnamon, baking soda, and salt. Mix on high for 2 minutes.
  4. Add in grated carrots and optional ingredients. Stir in by hand until fully incorporated.
  5. Bake at 350 degrees for 45 minutes.
  6. Set on a rack to cool for 5 minutes in pan. Remove from pan and let cool completely before glazing.
Glaze directions:
  1. In a small sauce microwave safe bowl heat milk and white chocolate until the chocolate melts. Stir until smooth.
  2. Stir in the cinnamon.
  3. Drizzle the glaze over cake. Let sit for a few minutes to harden before serving.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/gluten-free-carrot-bundt-cake-with-craisins-and-cinnamon-glaze/