Author: Diane

Sally shared this recipe from Gluten Free Palate. She says, “This recipe uses Bob’s Red Mill 1 to 1 gluten free flour and is so moist and delicious!”.

Yield: 16 servings

Experience the exquisite taste of a moist and delicious gluten-free carrot cake topped with either cream cheese frosting or buttercream frosting. This recipe includes easy-to-follow instructions.

Prep Time10 minutes

Cook Time40 minutes

Additional Time20 minutes

Total Time1 hour 10 minutes

Ingredients

For the carrot cake:

• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup vegetable oil (or oil of choice)
• 2 teaspoons gluten-free vanilla extract
• 2 cups all-purpose gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon all spice
• 1/4 teaspoon ground cloves
• 2 cups freshly grated carrots
• Optional: ½ cup chopped pecans or walnuts

For the Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• ½ cup butter (1 stick), room temperature
• 2 teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar

For Buttercream Frosting

• ½ cup butter (1 stick), room temperature
• 1½ teaspoons gluten-free vanilla extract
• 4½ cups powdered sugar
• ¼ cup milk

Instructions

1. Preheat oven to 350°F (180°C). Position the oven rack in the center of the oven. Line two 9” round cake pans with parchment paper (cut out circles for the bottom of the pan), and spray with oil; set aside.
2. In a large mixing bowl, cream sugar and eggs. Add oil and vanilla; beat just until smooth.
3. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate medium mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in grated carrots. Optional: Stir in chopped nuts.
6. Spoon batter evenly into the baking pans.
7. Bake for 36–40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Start with the lowest time and watch for doneness from there.
8. Remove from oven and let cool in the pan for 5–10 minutes, then remove from pan and let cool on a rack.
9. Frost with your favorite frosting. For a layer cake, place a little frosting in the center of your cake plate. Place a layer on top, and frost the top. Add the second layer and frost the top. If desired, frost the sides.
10. Store this gluten-free carrot cake in the refrigerator for up to 5 days and in a sealed container in the freezer for up to 3 months.
11. For the cream cheese frosting – In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well. You can store the frosting in the refrigerator in a sealed container
    for up to a week.
12. For the buttercream frosting – In a medium mixing bowl, beat together butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of milk until all ingredients are blended. Beat in additional milk if needed to obtain desired constancy. You can store the frosting in the refrigerator in a sealed container for up to a week.

Notes

• Spoon gluten-free flour into the measuring cup, then level.
• Gluten-Free Carrot Cake Sheet Cake – To make a gluten-free carrot cake sheet cake mix the batter up as directed. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. Pour cake batter into your prepared pan and level with the back of a rubber spatula. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
• Gluten-Free Carrot Cake Cupcakes – For the gluten-free carrot cake cupcakes, preheat the oven to 350°F (180°C). Position rack in center of oven. Line two cupcake pans with paper liners; set aside. Mix the batter as directed. Spoon batter evenly into cupcake liners. Bake for 20-22 minutes or until the center springs back when touched and the gluten-free carrot cake cupcakes are very lightly browned.

Nutrition Information:

Yield:

 16 

Serving Size:

 1 slice
Amount Per Serving: Calories: 668Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 92mgSodium: 311mgCarbohydrates: 90gFiber: 1gSugar: 81gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

© Gluten-Free Palate

Cuisine: American / Category: Dessertshttps://www.glutenfreepalate.com/gluten-free-carrot-cake/