Gluten-Free Carrot Cake

• 1 teaspoon butter
• 2 cups banana flour (such as Nutryvitta(R))
• 1 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons baking soda
• 1 1/4 teaspoons xanthan gum
• 1/2 teaspoon salt
• 3 cups grated carrots, divided
• 1 cup vegetable oil
• 3/4 cup buttermilk
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
2. Whisk banana flour, white sugar, brown sugar, baking soda, xanthan gum, and salt together in a large bowl.
3. Combine 2 cups grated carrots, oil, buttermilk, eggs, and vanilla extract in a blender; pulse until well blended.
4. Pour blended carrot mixture over banana flour mixture; mix to form a smooth batter. Fold in remaining 1 cup grated carrots and pecans. Pour batter into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 30 minutes. Run a knife around the sides to loosen; lift off ring.

butter, banana flour, white sugar, brown sugar, baking soda, xanthan gum, salt, grated carrots, vegetable oil, buttermilk, eggs, vanilla, pecans

Taken from www.allrecipes.com/recipe/257903/gluten-free-carrot-cake/ (may not work)