This Gluten Free Carrot Cake is the real deal! You will get rave reviews from anyone you serve it to, and since it's gluten free, most anyone can enjoy it!
Be sure to restrain yourself and wait until the cake has cooled before frosting. My daughter just couldn't wait (hence the melty frosting in the photo)!
Ingredients:
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups vegetable oil
2 cups gluten free flour
2 tsp baking soda
1 tsp xanthan gum
1 tsp xanthan gum
2 tsp gluten free baking powder
1 tbsp cinnamon
1 tsp salt
1-1/4 cups chopped walnuts
3 cups grated carrots
FROSTING:
1/4 cup cream cheese
1/4 cup unsalted butter
1 tsp vanilla
2 1/2 cups "gluten free" icing sugar (just make sure it's not made with wheat starch!)
Gluten Free Carrot Cake Recipe
1. Cream together eggs, sugar, and vanilla. Once mixed well, add in oil and blend until completely combined.
2. In a separate bowl, combine flour, baking soda, baking powder, xanthan gum, salt, and cinnamon. Mix well.
3. Add dry ingredients to wet and mix.
4. Add walnuts and grated carrots and mix.
5. Bake at 350 degrees in 2 9-inch pans (lightly greased) for 50-55 minutes (until no longer "wet" inside)
6. Once baked and cooling, blend together cream cheese, vanilla, butter and icing sugar until creamy.
7. Frost when cooled. Layer one cake on top of another with frosting in the center.
1. Cream together eggs, sugar, and vanilla. Once mixed well, add in oil and blend until completely combined.
2. In a separate bowl, combine flour, baking soda, baking powder, xanthan gum, salt, and cinnamon. Mix well.
3. Add dry ingredients to wet and mix.
4. Add walnuts and grated carrots and mix.
5. Bake at 350 degrees in 2 9-inch pans (lightly greased) for 50-55 minutes (until no longer "wet" inside)
6. Once baked and cooling, blend together cream cheese, vanilla, butter and icing sugar until creamy.
7. Frost when cooled. Layer one cake on top of another with frosting in the center.