Gluten Free Carrot Cake | Rachelle, Footloose And Gluten Free

This gluten free carrot cake is light and moist with a nice spice flavor perfect for any event.  You can frost it or leave it plain, it's yummy either way!

I thought with Mother’s Day being right around the corner that a Gluten free Carrot Cake was a very good option, this cake is light and moist with a nice spice flavor perfect for any event.  You can frost the cake or just leave it plain either way it is just as good.  My husband is not a carrot cake fan at all and when I told him that I was making the cake he was a little disappointed but kept commenting how good the house smelled.  Finally when the cake was done, cooled, and photographed I offered him a piece to try and he reluctantly tried a piece, needless to say he LOVED it and you will too.

Gluten Free Carrot Cake

This gluten free carrot cake is light and moist with a nice spice flavor perfect for any event.  You can frost it or leave it plain, it's yummy either way! 
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free baking, gluten-free cake recipe, gluten-free carrot cake, gluten-free dessert
Author: Rachelle, Footloose And Gluten Free

Ingredients

  • 2 Cups Organic Sugar
  • 4 Whole Organic Eggs
  • 1 Cup Vegetable Oil
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 2 Cups All Purpose Gluten-free Flour, Jules
  • 1-1 pound Peeled and Grated Carrots

FOR THE FROSTING:

  • 2 Cups Organic Powdered Sugar
  • 3 Ounces Of Cream Cheese, Optional
  • 1 Teaspoon Pure Vanilla Extract
  • 1-2 Tablespoons Milk of Choice

Instructions

  • Preheat oven to 350 degrees F.
  • Peel carrots and grate them, after they are grated set aside.
  • In a stand mixer add sugar and eggs, cream together.
  • Slowly add oil.
  • Scrape the sides of the bowl and add baking powder, baking soda, and cinnamon.
  • Scrape the sides of the bowl and add gf flour.
  • Remove the bowl and stir in grated carrots by hand.
  • Spray bundt pan with a non stick spray and pour batter into pan.
  • Bake on 350 degrees for 50-60 minutes.

FOR THE FROSTING:

  • In a clean stand mixer bowl using the wire whisk attachment add powdered sugar, cream cheese, vanilla, and 1-2 tablespoons of milk to get desired constancy, cream mixture until light and fluffy or a nice drizzle.

Article by Rachelle Himmelman, Gluten Free Baking By Rachelle