Gluten-Free Carrot Cake

Using green banana flour keeps this moist carrot cake, made with buttermilk, 3 cups of grated carrots, and chopped pecans, gluten free!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 636 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 3 eggs
• 2 teaspoons baking soda
• 1 cup vegetable oil
• ¾ cup buttermilk
• 1 teaspoon butter
• ¾ cup brown sugar
• 1 ¼ teaspoons xanthan gum
• 2 cups banana flour (such as Nutryvitta®)
• 3 cups grated carrots, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.

Step 2

Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.

Step 3

Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended.

Step 4

Pour blended carrot mixture over banana flour mixture; mix to form a smooth batter. Fold in remaining 1 cup grated carrots and pecans. Pour batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 30 minutes. Run a knife around the sides to loosen; lift off ring.