Sunday, October 19, 2014

Carrot Cake

I was in a playful mood so I used my challah pan to make this carrot cake.  This is another cake from what is becoming a favorite cookbook, Everyday Baking.  I made it gluten free and hubby gave it, his approval.

Carrot Cake (adapted from Everyday Baking - Cooking Light)


1 1/2 cups gluten-free flour mix 
1 1/3 cups  sugar 
1/3 cup chopped pecans 
2 teaspoons baking soda
1 teaspoon salt 
2 teaspoons ground cinnamon 
3 tablespoons oil 
2 large eggs 
2 cups grated carrot 
Cooking spray 
Confectioner's sugar for top....


Preheat oven to 350°.

Spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar,  pecans, baking soda, salt, and cinnamon in a large bowl and  stir well with a whisk.

Combine oil and eggs and stir well. 

Stir egg mixture and grated carrot into flour mixture. 

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 

Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. 

Cool completely on a wire rack.


  1. What a clever idea ! So glad you found a way to use your challah mold! I never even thought of trying it out for a cake! Love it!

  2. Very eye-catching. It's been a long time since I've had carrot cake.

  3. Delicious, thanks for sharing with Hearth and soul blog hop. pinning.


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