For Easter, I made a recipe called Gigi’s Carrot Cake, from Emeril.  This is a to die for carrot cake! The best one I’ve ever had.

I used Cup4Cup gluten free flour in place of regular flour and it was not noticeable in any way. The recipe says to make 3 layers – I have always made this cake with 2 layers (who has 3 identical cake pans?). If you make this, there is just barely enough frosting, so you might consider making a bit more so you don’t feel like you have to skimp. The recipe says to add chopped pecans to the frosting, but I prefer to just sprinkle some on top.

Everyone loved this cake – it’s a real winner!