Want the recipe? I adapted this one: http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx.
How did I adapt it?
- The last time I used this recipe, the cake turned out a little too oily for my taste, so I cut the vegetable oil and only used 1 cup.
- Also, didn't want it too sweet, so I cut the sugar and only used 3/4 c.
- I made it gluten free! I substituted the 2 cups white flour with 1 cup Bob's Red Mill All-Purpose Gluten-Free Flour (that's a mouthful), 1 cup of my own flour mix (3 parts brown rice flour, 1 part tapioca starch, 1 part quinoa flour), 1 tsp xantham gum, and an extra 1/2 tsp baking powder.
- I added 1/2 tsp nutmeg.
- Finally, I cut the pecans in the cake and frosting. The guy I made it for likes it straight up. :)