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!
Ingredients
- 2 Cups Organic Sugar
- 4 Whole Organic Eggs
- 1 Cup Vegetable Oil
- ¼ 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
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