What makes this carrot cake gluten-free?

Instead of traditional wheat flour, this recipe uses a gluten-free flour blend. This ensures that those with gluten sensitivities or celiac disease can enjoy a delicious slice of carrot cake without any worries.

How do I prevent my gluten free carrot cake from being dry?

Using ingredients like applesauce and plenty of oil or butter contributes to moisture. Also, avoid overbaking. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs attached.

Can I use a different type of frosting for this carrot cake?

While cream cheese frosting is a classic pairing, you can absolutely experiment! A simple vanilla buttercream or a lemon cream cheese frosting would also complement the flavors of the carrot cake beautifully.

What is the best way to store gluten free carrot cake?

Store leftover gluten-free carrot cake in an airtight container in the refrigerator. This will help maintain its moisture and prevent it from drying out. It's best consumed within 3-4 days.

Delicious Gluten Free Carrot Cake: 5 Expert Baking Secrets!

Description

Moist and delicious gluten free carrot cake with a creamy cream cheese frosting. This cake is easy to make and perfect for any occasion!

Ingredients

Scale

2 cups gluten free all purpose flour blend (with xanthan gum)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots, packed
1 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 4 tablespoons milk or cream, as needed

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine the sugar, oil, applesauce, eggs, and vanilla extract. Beat until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, nuts (if using), and raisins (if using).
Pour the batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth.
Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Once the cake is completely cool, frost it with the cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: gluten free, carrot cake, gluten free dessert, carrot