Gluten Free Easy Carrot Cake

Gluten-Free Easy Carrot Cake

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You will delight in the moistness of this classic carrot cake, a favorite that’s as easy to love as it is to make. Topped with my light and fluffy cream cheese frosting, each bite is sure to delight. Praised by all who taste it, this carrot cake is truly the best of its kind!

Ingredients

Cake

  • 2 cups Bob’s Red Mill 1 to 1 Gluten Free flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 3 cups carrots (about 1 pound), finely grated, do not press into cup when measuring
  • 4 large eggs
  • 1 1/3 cup vegetable oil
  • 3 teaspoons vanilla extract

Cream Cheese Frosting

  • ⅔ cup heavy cream
  • ½ cup granulated sugar
  • 1 ½ teaspoon vanilla
  • 1 – 8 ounce package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 ¼ cup powdered sugar

Instructions

  1. Preheat oven to 350°
  2. Grease and flour two 9″ round pans
  3. In a large bowl or bowl of a stand mixer, combine all dry ingredients (first 6 ingredients)
  4. Add oil and vanilla and mix thoroughly.
  5. Beat in one egg at a time.
  6. Add carrots and gently mix until well incorporated.
  7. Pour half the batter into each prepared pan
  8. Bake 35-40 minutes or until knife comes out clean.
  9. Remove from oven and transfer to cooling racks for 5 minutes.
  10. Turn cakes out of pans and let cool completely.

Cream Cheese Frosting

  1. In a bowl of a stand mixer, add heaving cream, granulated sugar, and vanilla.
  2. Using a wire attachment mix on medium speed.
  3. Beat until stiff peaks form (do not overbeat); set aside.
  4. In a large bowl of a stand mixer combine mix cream cheese and butter with the flat paddle attachment; beat on medium to high speed until well combined and completely smooth without any lumps.
  5. Switch the mixer to low speed and add the powdered sugar ¼ cup at a time.
  6. After all powdered sugar has been added, beat on medium-high until smooth, scraping the sides of the bowl as needed.
  7. Fold the heavy cream mixture into the cream cheese mixture with a spatula.
  8. Reattach the bowl to the stand mixer and mix slowly with the paddle attachment until incorporated.
  9. Frost cake when cool.