Marilyns Treats

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Carrot Cake Gluten Free

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Enjoy this Gluten Free Carrot Cake at your next Sunday dinner.

Now you can have your cake and eat it too! Gluten Free Carrot Cake featured today on the blog. #carrotcake #gf
Now you can have your cake and eat it too! This isn’t your traditional carrot cake. Better than Grandma used to make but just as moist and delicious. This culinary treasure is easy to put together and full of secret goodness. And the best part of all is that it is Gluten Free so you can enjoy a big piece! #carrot #cake #glutenfree

Now you can have your cake and eat it too! Gluten Free Carrot Cake featured today on the blog. #carrotcake #gf
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Carrot Cake Gluten Free

Prep

Cook

Total

Yield 10

You can have your cake and eat it too! Gluten Free Carrot Cake featured today. #carrotcake

Ingredients

  • Carrot Cake:
  • 2 cups all-purpose or gluten free flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt (1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.)
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups canola or other vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated peeled carrots (5 to 6 medium carrots)
  • 1 cup coarsely chopped pecans
  • 1/2 cup raisins
  • Cream Cheese Frosting:
  • 8 ounces cream cheese, at room temperature
  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy cream
  • 1/2 cup coarsely chopped pecans, for topping cake

Instructions

  1. Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans
  2. Cake:
  3. In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
  4. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Hold out a few nuts for garnishing the sides.
  5. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  6. Cool cakes in pans for 15 minutes then turn out onto cooling racks.
  7. Cream Cheese Frosting:
  8. In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
  9. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Frost the topand sides. Scatter nuts on frosted sides.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 362

% Daily Value

Total Fat 15 g

23%

Saturated Fat 1.9 g

10%

Cholesterol 126 mg

42%

Sodium 221 mg

9%

Total Carbohydrates 48 g

16%

Dietary Fiber 3 g

12%

Sugars 39 g

Protein 10 g

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Comments

  1. Hi Marilyn,
    What a lovely presentation for your Gluten Free Carrot Cake. We have family members that are GF and we are always looking for great recipes for them, this is sure one that we will pass along to them! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply

  5. I love all the fancy stripes you added for its presentation! And I had to laugh at Nikki saying it wasn’t just for breakfast, because carrot cake totally qualifies for a breakfast food around here! Thanks for joining us again at #FridayFrivolity!

    Reply

    • Thanks Lisa. It is totally breakfast. It has grains, dairy, fruit and veggies. All the food groups are represented. No better way to start your day! Thanks for stopping by! See you at the party next week.

      Reply

  7. This carrot ake looks amazing. I love carrot cake but don’t make it often, not sure why. Pinning this. You always make your pictures look so incredible, I want to take a bite.
    Hugs,
    Bev

    Reply

  9. Hi Marilyn:
    This looks delicious. Carrot cake is such a crowd please. Finding a recipe that is gluten free will be great for guests with special dietary needs. Yum.

    Thank you for posting at the #HomeMattersParty

    Happy New Years Lady!! Leanna

    Reply

  10. I love carrot cake. I love it so much I had the very top layer made from carrot cake just so I could eat it on my wedding day. I didn’t share it with anyone but my husband- and he should consider himself lucky he got any!

    Reply

  13. Mmm…I love me some carrot cake! Thanks for linking up to the Creative K Kids’ Tasty Tuesday – I can’t wait to see what you create next week!

    Reply

    • Actually not really. I did make it in a rectangular pan once but used a spice frosting. That was good. I often make a box cake with no frosting since my family doesn’t like the added sweetness. I will defintely give it a go next time I make it just for “us”! Thanks for the suggestion! See you soon.

      Reply

    • Thank you Angie! I am going to (hopefully) be doing more diet restriction friendly recipes in the future. I am glad you found this one worth checking out! Have a great week.

      Reply

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