I’ve made regular carrot cake for years – I always had to make one for a friends party, Rick had the carrot cake (even at Christmas) and Karen had my chocolate peanut butter cheesecake. I know, I get told by friends what dessert to bring to a party and it doesn’t matter that it’s gluten free and they’re wheat eaters, it still gets demolished. I was tweaking this recipe and took it to a chamber of commerce luncheon as I really don’t need a full size jelly roll in the house. One of the young men came back for seconds, said I could make it for him anytime and had no idea it was gluten free. I always try and simplify my recipes as none of us have time for involved methods and lots of dirty dishes. I saw one recipe that cooked the carrot and puréed it. That just didn’t work for me. I tried cooking shredded carrot in the microwave, but it didn’t make a difference, took more time and dirtied another dish. I like the shreds of raw carrot, gives texture and does cook in enough time.
I prefer the finished cake served at room temperature, the filling softens and the whole jelly roll melts in your mouth.
Don’t worry about length of recipe, it’s easy and I try to give as much advice as possible to help you.