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 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes 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
- 2 Cups Organic Sugar
- 4 Whole Organic Eggs
- 1 Cup Vegetable Oil
- ΒΌ 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
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.