Gluten-Free Carrot Sheet Cake

Name: Gluten-Free Carrot Sheet Cake
Yield: Serves 15
Ingredients: 12½ ounces (2¾ cups), ATK Gluten-Free Flour Blend; 1¼ teaspoons, baking powder; 1 teaspoon, baking soda; 1¼ teaspoons, ground cinnamon; 1½ teaspoons, ground nutmeg; 1/2 teaspoon, salt; 1/8 teaspoon, ground cloves; 1 pound, carrots, peeled; 7 ounces (1 cup), granulated sugar; 7 ounces (1 cup packed), light brown sugar; 4 , large eggs; 3/4 cup, vegetable oil; 1 cup, pecans or walnuts, toasted and chopped (optional); 4 cups, cream cheese frosting

19 comments

Desserts or Baked Goods

Vegetables

Gluten Free

Cakes

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES15

TIME1¼ hours. plus 2 hours cooling

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

As usual with our gluten-free recipes, we needed to go down on oil to account for our flour blend’s inability to absorb fat in this carrot sheet cake. After many rounds of testing, we landed on 3/4 cup of vegetable oil—half as much as we us...

This is a members' feature.