There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake. This cake is gluten free, but you’d never know it. This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful. My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more. Enjoy!
Ingredients:
- 2 cups sugar
- 4 eggs
- 1 1/2 cups vegetable or canola oil
- 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped nuts
- 3 cups freshly grated carrots
- 8 tablespoons unsalted butter
- 6 ounces cream cheese
- 2 teaspoons vanilla extract
- 5 cups gluten-free powdered sugar
Preparation:
Preheat oven to 350° F
Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
- Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
- In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in grated carrots and nuts. Pour the batter into prepared pans.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
- While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
- When cake is cool frost all over.
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