Gluten Free Carrot Cake Recipe

Recipe for Gluten Free Carrot Cake

Carrot cake is one of our favorites, but it can sometimes seem like a chore with so many ingredients. And, it is definitely one of those recipes you won’t find gluten free outside your own home. So we hope you like this recipe.

Is this recipe healthy? No. But we’re listing it here for the occasional treat in gluten free form. We’ve also simplified the ingredients and directions of carrot cake as much as possible to make this recipes easy!

Easy Gluten Free Carrot Cake

Ingredients:

• 1 cup white sugar
• 1/2 cup brown sugar, packed
• 1 cup extra virgin coconut oil
• 3 eggs
• 1/2 cup buttermilk (substitute coconut milk or almond milk if you are dairy intolerant)
• 1 Tablespoon pure vanilla extract
• 5-8 carrots, shredded
• 2 cups Pamela’s gluten-free artisan flour blend
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 Tablespoon cinnamon

Directions:

1.  Preheat oven to 350 F.

2.  Grease bottom of two equal sized round baking pans or one 9 x 13 Pyrex.

3. Shred about 5-8 whole carrots (tips removed and peeled if desired) in a food processor to equal about 3 cups of shredded carrot. We used the Ninja blender for this making it simple and quick with minimal clean up.

4.  In a large bowl mix with mixer until just combined the first six ingredients:

5.  In a smaller bowl combine:

• 2 cups Pamela’s gluten-free artisan flour blend
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon cinnamon

6.   Add dry ingredients to wet ingredients until just combined being careful not to over-mix.

7. Fold in shredded carrots.

8. Pour into prepared pan(s).

9. Bake for 20 – 25 minutes for two round pans. Bake longer for 9 x 13 Pyrex dish (anywhere from 30 – 40 minutes). Cake is done when a toothpick comes out clean.

10.  Allow cake to cool before frosting.

Instructions for Cream Cheese Frosting:

Combine thoroughly using hand mixer:

• 4 tablespoons butter, room temperature
• 8 oz cream cheese, room temperature
• 2 cup confectioners sugar
• 1 teaspoon pure vanilla extract

**Note: Double the recipe if you used 2 round pans for your cake as you will need more frosting.

If you are dairy intolerant, this carrot cake is delicious without frosting too!

Optional: Top with 1 cup walnuts, pecans or almonds, chopped.

Delicious!