Gluten intolerance is a growing problem. From gluten sensitivity to full-blown coeliac disease more of us than ever have an issue with processing grain. Although many stores now have gluten-free offerings, they can be overpriced and generally taste pretty bad too. Luckily, there are some great gluten-free recipes out there, and with a little work and smart ingredient choices, you can produce delicious baked goods. This gluten free Carrot Cake is moist, sweet and doesn’t call for any of the odd sounding ingredients that can stop a gluten free baker in their tracks. Our recipe for gluten-free Carrot Cake can be whipped up in less than 90 minutes, and that includes the to die for cream cheese frosting. What are you waiting for?
Before You Bake
This cake makes a great grown up dessert for a dinner party or the perfect accompaniment to your mid-morning coffee. Choose a good quality gluten free flour to create a great tasting cake and ensure that carrots are finely and evenly shredded for a moist, regular, bake. Play around with frosting flavors and toppings for your own twist on this classic dessert. For an even softer, brownie-like texture add in half a cup of carrot puree.
- 2 Cups Gluten Free All Purpose Flour
- 3 Large Eggs
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- ½ tsp Salt
- 1 Cup Vegetable Oil
- ½ Cup Buttermilk
- 2 ½ Cups Shredded Carrot
- 1 Cup Golden Raisins
- 8 Oz (1 Large Pack) Cream Cheese
- 2 Cups Confectioners Sugar
- 1 tsp Vanilla Extract
- 1 Cup Chopped Walnuts
- Preheat the Oven to 175C
- Use a little of the Vegetable oil to grease 2 x 9-inch baking pans and line the bases with parchment paper
- Cream the Oil, Buttermilk, and Eggs with the Brown and White Sugar in a large mixing bowl
- In a separate bowl, combine the Flour, Baking Powder, Salt and Cinnamon
- Gradually fold the Flour mix into the wet ingredients until you have a smooth Batter
- Add the Carrots and Raisins to the Batter and stir until evenly distributed
- Separate the mixture evenly between your cake pans and bake for 20 to 25 minutes, or until a toothpick comes out of the center of the cakes cleanly.
- Cool the cakes for a few minutes in their pans before turning out onto a wire rack
- While the cakes cool to combine the Cream Cheese, Confectioners Sugar, and Vanilla to create the Frosting.
- Sandwich together the layers of cake with a generous helping of Frosting and Walnuts
- Finally, cover the top of the cake with the remaining Frosting and decorate with the final Walnut pieces
- Serve, enjoy and try not to eat the whole thing yourself!
This recipe for gluten-free Carrot Cake tastes so good that people won’t realize they are enjoying a gluten free option. Share with family, friends, and neighbors to spread the word that gluten free can equal delicious!