I love carrot cake. There are many delicious components to a fine carrot cake- fresh-shaved carrots (of course) spices, and tangy sour cream, cream cheese frosting! Fresh carrot cake is moist, refreshing, and satisfying.
Gluten-free baking used to be a real challenge. Replacement flours (potato, tapioca, sorghum, brown rice, etc…) were difficult to find and very expensive. Now these wheat alternatives are widely available in mainstream grocery stores. Okay, they are still expensive. Low demand and pricey processing methods remain. And these flours can be disappointing. Gluten gives breads and cakes their chew and moistness. Without it, results can be dry and grainy. Enter: Betty Crocker!