Carrot Cake with Sour Cream Frosting


Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12


  • 3/4 cup rice flour
  • 1/4 cup potato starch
  • 1 teaspoon cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 cup grated carrots
  • 1/3 cup raisins
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup sugar
  • 1/2 cup sorghum flour
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened dried shredded coconut

Sour Cream Frosting

  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon Lemon Juice
  • 2 Tablespoons butter
  • pinch salt
  • 1-1/2 cups powdered sugar
  • 1/4 cup sour cream
  • 1-1/2 cups powdered sugar


  1. Preheat oven to 350 degrees and lightly spray a 9-inch round layer cake pan with cooking spray.

  2. In a medium bowl combine the rice flour, sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger and whisk to combine.

  3. In a large bowl beat the sugar, vegetable oil, and eggs and mix until smooth. Add the vanilla and mix well. Add the dry ingredient and stir to combine. Add the carrots, walnuts, coconut and raisins.

  4. Bake for approximately 40 minutes. Remove from oven, let cool and then frost with sour cream frosting, if desired.

  5. To make the frosting combine the butter, sour cream, vanilla extract, lemon juice and salt in a medium bowl. Stir to combine. Add the powdered sugar and beat, using an mixer, until smooth.

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Desserts · Snack

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