Carrot Cake

This carrot cake is a family staple. If there was a family gathering of any sort, then I can guarantee you that this cake was there. I was so happy when I successfully converted the recipe to be gluten free.

The cake is absolutely delicious and moist with freshly grated carrots, walnuts and cinnamon. For me, it always feels like a taste of spring. Of course, depending on your preference or allergies, you can leave the walnuts out. Sometimes, I add one cup of walnuts to the cake batter and sometimes I will leave them out of the cake batter and put them on the sides of the cake.

I make this carrot cake year round because it is such a crowd pleaser. Frost it with our delicious 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 MetricUS Imperial

Ingredients

• 2 cups granulated sugar
• 4 eggs use large eggs at room temperature
• 1 1/4 cup olive oil
• 2 tsp vanilla extract
• 2 cups all purpose gluten free flour mix with xanthan gum see note*
• 3 tsp baking powder
• 1 tsp baking soda
• 3 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 4 cups carrots fresh, grated
• 3-4 cup walnuts chopped - optional

Course Dessert Prep Time 30 minutes Cook Time 35-45 minutes Passive Time 15 minutes Servings slices MetricUS Imperial Ingredients 2 cups granulated sugar 4 eggs use large eggs at room temperature 1 1/4 cup olive oil 2 tsp vanilla extract 2 cups all purpose gluten free flour mix with xanthan gum see note* 3 tsp baking powder 1 tsp baking soda 3 tsp cinnamon 1 tsp nutmeg 1 tsp salt 4 cups carrots fresh, grated 3-4 cup walnuts chopped - optional

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Instructions

1. Preheat oven to 350°. 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 and if desired, 1 cup of the chopped walnuts. Mix until they are well integrated throughout the cake batter.
7. Pour batter into prepared pan(s). Bake in a 350° 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 the recipe, please 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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Renee Lumbreras