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Carrot Cake

This carrot cake recipe is a family staple at our house. I have reworked my grandmothers famous recipe to be gluten free.

The cake is absolutely delicious and moist with freshly grated carrots, walnuts and cinnamon.

This Carrot Cake is a crowd pleaser, making it great for entertaining. Pair with our cream cheese frosting to make either two 9″ cake layers, one 9″x13″ pan or 24 cupcakes.

 

 

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Carrot Cake
This is by far, one of my absolute favorite desserts that Renee makes. We have been neighbors and friends for almost 18 years and I have been privileged to sample many fine treats, but this one takes the cake! (pun intended) - Jessica
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Course Dessert
Prep Time 30 minutes
Cook Time 35-45 minutes
Passive Time 15 minutes
Servings
slices
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 35-45 minutes
Passive Time 15 minutes
Servings
slices
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Spray desired pan(s) with cooking spray and flour with gluten free all purpose flour mix. If making cupcakes, use cupcake liners.
  2. In a stand mixer, add granulated sugar and eggs. Mix on low until blended. Once eggs and sugar are blended, turn speed to medium high and blend until the mix because light in color and fluffy.
  3. On low speed, slowly add olive oil and vanilla until blended.
  4. In a separate bowl, add all purpose gluten free flour mix, xanthan gum (only if not in gf flour mix) baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well combined.
  5. With stand mixer on low, slowly add dry mix into wet mix. Blend until well combined. Remove bowl from stand.
  6. Fold in grated carrots. Mix until the carrots are well integrated throughout the cake mix.
  7. Pour cake mix into prepared pan(s). Bake in a 350 degree oven until a tester inserted in the center comes out clean and the edges of the cake just begin to pull away from the pan.
  8. Place pan(s) on a cooling rack and allow to cool for 15 minutes.
  9. Run knife along edge of pan and then invert cake onto a cooling rack. Allow cake to cool completely.
  10. Ice cake with our Cream Cheese Frosting. For our recipe, see the notes below. If desired, after frosting, cover the sides of the cake with chopped walnuts.
Recipe Notes

If your gluten free flour mix does not contain xanthan gum, add 2 teaspoons of xanthan gum to your flour mix.

Here is the link for our Cream Cheese frosting.

This Carrot Cake recipe is gluten free and vegetarian

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