Carrot cake is very forgiving. As an oil-based cake it's very easy to throw together without much advance warning. Because of the high moisture content, gluten-free flour works well as a straight substitute for plain flour, and there is less noticeable graininess to the texture. If you are baking small cake, or cupcakes, that cook quickly, grate the carrots finely so that they cook more quickly and release their moisture evenly through the cake. When baking a large, single layer carrot cake the temperature should be relatively low, but if the top of the cake begins to darken alarmingly, do cover it with foil during the last 20-30 minutes of baking. Always test for doneness with a skewer, cake tester or dry spaghetti strand as an underbaked cake will sink.
