Carrot Cake

Gluten Free Carrot Cake Recipe

Growing up as a kid, often for some reason when I think of the cakes that were often had in my household two stick out: 1) Maple Walnut Cake, and 2) Carrot Cake. I never loved carrot cake until I started experimenting with how to make it. This gluten free carrot cake recipe is a 1:1 recipe which means anyone can make it, and it will be delicious either way!

What will you need?

This recipe makes 1 8inch layer cake.

For your cake:

1. 1 cup shredded carrots
2. ⅔ cup white sugar
3. ¾ teaspoon baking powder
4. ¾ teaspoon baking soda
5. 1 tablespoon cinnamon
6. 1 ¾ cup gluten free flour (or regular if you are not gluten free)
7. ¾ cup oil – I used canola
8. 1 tablespoon vanilla
9. 1.5 tablespoon ras el hanout
10. 2 eggs
11. ½ cup brown sugar

For the icing:

1. 8 oz low fat cream cheese
2. ½ cup butter (8 tbsp)
3. 3 cup icing sugar
4. 1 tablespoon butterscotch syrup

Topping:

Shredded carrots rolled up

I also used mint leaves for decoration

How do you make this gluten free carrot cake recipe?

For your cake:

1. Preheat your oven to 350°F
2. Take your powdered ingredients and mix together
3. In a separate bowl whisk together your oil and sugars
4. Once they are fully incorporated add the eggs one at a time. Whisk together.
5. Add your liquid mixture to your dry mixture and fold together.
6. Add your carrots once it is ¾ incorporated.
7. Grease an 8 inch tin and put the mixture in it.
8. Flatten it so that your cake will bake level
9. Bake for 30 minutes and then test for doneness. Insert a toothpick into the middle of the cake and if it comes out clean, it is done.
10. Place on a cooling rack and allow it to fully cool.

Make your icing:

1. Make sure your butter is room temperature, and place in your mixer.
2. Add your cream cheese and combine.
3. Once it is combined, add your powdered sugar slowly so that it doesn’t blow up in your face out of the bowl.
4. Add the butterscotch syrup
5. make sure your icing has no lumps. If you need to, scrape down the sides of the bowl.

Putting it all together

1. Place your icing on your cake once it has fully cooled.
2. If you want to decorate your cake with the shredded carrots, shred them. Roll them up and decorate your cake.
3. Serve!

Why should you make this gluten free carrot cake recipe?

I was told by a friend of mine (who is not gluten free) that it is the best carrot cake she has ever eaten. If that isn’t an endorsement, then I don’t know what is!

Enjoy!

Looking for something similar?

For some savory recipes with carrot in them see the following:
Vegetarian bourguignon
Vegetable Casserole


For a chocolate cake click here

Carrot Cake

Laura Sirkovsky-Kauffman

Gluten Free Carrot Cake Recipe: A Delicious Spiced Cake that will please everyone you serve it to. A 1:1 recipe, this cake is a winner.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 1 8 inch layer cake

Calories 5422 kcal

Ingredients

  

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For the cake:

• ▢ 1 cup shredded carrots
• ▢ ⅔ cup white sugar
• ▢ ¾ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ 1 tablespoon cinnamon
• ▢ 1 ¾ cup gluten free flour or regular if you are not gluten free
• ▢ ¾ cup oil - I used canola
• ▢ 1 tablespoon vanilla
• ▢ 1.5 tablespoon ras el hanout
• ▢ 2 eggs
• ▢ ½ cup brown sugar

For the icing:

• ▢ 8 oz low fat cream cheese
• ▢ ½ cup butter 8 tbsp
• ▢ 3 cup icing sugar
• ▢ 1 tablespoon butterscotch syrup

Instructions

 

For your cake:

• Preheat your oven to 350°F
• Take your powdered ingredients and mix together
• In a separate bowl whisk together your oil and sugars
• Once they are fully incorporated add the eggs one at a time. Whisk together.
• Add your liquid mixture to your dry mixture and fold together.
• Add your carrots once it is ¾ incorporated.
• Grease an 8 inch tin and put the mixture in it.
• Flatten it so that your cake will bake level
• Bake for 30 minutes and then test for doneness. Insert a toothpick into the middle of the cake and if it comes out clean, it is done.
• Place on a cooling rack and allow it to fully cool.

For your icing:

• Make sure your butter is room temperature, and place in your mixer.
• Add your cream cheese and combine.
• Once it is combined, add your powdered sugar slowly so that it doesn't blow up in your face out of the bowl.
• Add the butterscotch syrup
• make sure your icing has no lumps. If you need to, scrape down the sides of the bowl.

Putting it all together:

• Place your icing on your cake once it has fully cooled.
• If you want to decorate your cake with the shredded carrots, shred them. Roll them up and decorate your cake.
• Serve!
•  

Nutrition

Calories: 5422kcalCarbohydrates: 818gProtein: 57gFat: 230gSaturated Fat: 44gPolyunsaturated Fat: 52gMonounsaturated Fat: 121gTrans Fat: 1gCholesterol: 463mgSodium: 2355mgPotassium: 1572mgFiber: 32gSugar: 641gVitamin A: 23460IUVitamin C: 8mgCalcium: 1186mgIron: 15mg

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