How do you keep gluten free carrot cake moist?

Using ingredients like applesauce or pineapple can add moisture to gluten free carrot cake. Also, don't overbake the cake; check for doneness with a toothpick.

What is the best gluten free flour to use for carrot cake?

A blend of gluten free flours, such as rice flour, tapioca starch, and almond flour, often works best for gluten free carrot cake. Look for a pre-made gluten free all-purpose blend.

Can I freeze gluten free carrot cake?

Yes, gluten free carrot cake freezes well. Wrap it tightly in plastic wrap and then foil, or store in an airtight container. Thaw it overnight in the refrigerator before serving.

Delicious Gluten Free Carrot Cake: 5 Proven Secrets

Description

A moist and delicious gluten-free carrot cake topped with a creamy cream cheese frosting. Easy to make and perfect for any occasion!

Ingredients

Scale

For the Cake:
2 cups gluten free all-purpose flour blend (with xanthan gum)
2 teaspoons 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
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the gluten free flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the grated carrots and nuts (if using).
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
10. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
11. Once the cake is completely cooled, frost it with the cream cheese frosting.
12. Slice, serve, and enjoy!

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: gluten-free, carrot cake, cream cheese frosting, easy dessert