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How to Make the Best Gluten Free Carrot Cake You'll Ever Taste

Rikki Kazmierowicz
  • minutes
  • Serves

INGREDIENTS

3 1/2 cups

Carrots

1/2 cup

Cranberries, Dried

1/2 cup

Raisins

4

Eggs

2 tsp

Baking powder

2 tsp

Baking soda

2 tsp

Cinnamon

2 cups

Gf all-purpose flour

1 1/2 cups

Granulated sugar

3/4 tsp

Kosher salt

1 tsp

Nutmeg

2 tsp

Vanilla extract

1 1/4 cups

Canola oil