This looks delicious! My cousin and I are trying to find a way to make a gluten-free version of our grandma's infamous carrot cake recipe. She used King Arthur measure for measure gluten-free flour and said it tasted great, but it was very crumbly. Is there something that could help the cake's texture? Is that what the xanthan gum does in the recipe? Could we add it (or something else) to ours?

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