Carrot Cake With Maraschino Cherries
Moist, delicious gluten free carrot cake
Servings: 24
Calories: 252kcal
Ingredients
- 4 eggs
- 2 cups sugar
- 1 ¼ cups salad oil (canola)
- 2 cups Bob's Red Mill Gluten Free Baking Mix (flour)
- 1 teaspoon Bob's Red Mill Xanthan Gum
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground Cinnamon
- ¼ teaspoon nutmeg (freshly-ground)
- 3 cups grated carrots (about 1 lb.)
- 1 10-oz jar maraschino cherries (drained and cut in quarters)
- 1 cup walnuts chopped
Instructions
- In a small bowl or measuring cup, mix the baking powder and baking soda with 2 tablespoons of oil until blended.
- In a large mixing bowl, beat eggs, sugar, and remaining oil until blended.
- Add the spices and baking powder/baking soda mixture.
- Mix thoroughly.
- Add the Bob's Red Mill Gluten Free Baking Mix (flour) and the Bob's Red Mill Xanthan Gum and mix.
- Add carrots, cherries and nuts and mix to combine.
- Grease and line the bottom of 3 round cake pans with wax paper or line 2 12-cupcake pans with cupcake papers.
- Pour the cake batter into the cupcake pans or cake pans and bake at 350F degrees for 25-30 (20 minutes for cupcakes) minutes until done.
- Remove from oven and let the cakes cool 5 minutes.
- With a table knife, loosen the cakes from the sides and dump them out of the pans.
- Carefully remove the wax paper.
- When completely cool, frost with Cream Cheese Frosting.
- Store the cake in the refrigerator or freeze in serving-size pieces.
Nutrition
Calories: 252kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 237mg | Potassium: 84mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2714IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.4mg