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! You should have most or all the necessary ingredients already in your kitchen. If you don;t have the gluten free flour then an all-purpose flour will work just as well. My cake itself tastes almost like a spice cake but even better. You can also substitute a ready made cream cheese frosting to save time and trouble. This cake is a must try when you choose to partake in a small treat.
Check out another Carrot Cake. And there are a few Gluten Free options at Gluten Free Raspberry Ginger Muffins as well as these Gluten Free Banana Bread Muffins. Enjoy!
Carrot Cake Gluten Free
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
- Heat the oven to 350º F. Grease and flour the bottom and sides of two 9-inch by 2-inch cake pans
Cake:
- 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.
- 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.
- 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.
- Cool cakes in pans for 15 minutes then turn out onto cooling racks.
Cream Cheese Frosting:
- 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.
- 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.
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
Thank you. I am trying to eat a bit heart healthier but find it best to do one thing at a time. Sugar and carbs are last! LOL.
Hi Marilyn this is to pretty to each, it should be in a magazine!!!
Wishing you a Happy New Year!!!
Thank you Karren. You just made my day. Have a great week!
Love that it is gluten free and the frosting design is wonderful! Thanks for linking up with Funtastic Friday!
Thank you Heidi! See you next Friday.
I love a good carrot cake, and yours looks divine! Thanks for sharing it at #MerryMonday!
Thank you Megan! I will see you on Monday! Have a great week.
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!
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.
Thanks for sharing this yummy-looking carrot cake recipe at the Funtastic Friday linky party 🙂 I hope we see you again soon!
You bet Debra! And thanks for stopping to comment.
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
Thank you so much Bev. You are aslways so generous with your comments! Talk to you soon.
Wow! This sound soo good! #fridayfrivolity
Thank you so much Su! It is god to see your comment. Have a great week!
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
Thank you Leanna. It is good to hear I amputting out posts that folks can use! Have a great week.
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!
What a great story. He was a very lucky man. He got some cake and YOU too!
pinned and shared xox
Thank you for the share love!
Gluten free never looked so good!
Thought I would start getting healthier. Now to go cake free!
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!
Thank you Amanda. I will be there.
Marilyn, I am jumping for joy! Did you make this just for me? LOL I have not had carrot cake for so long! Now I can eat it to my heart’s content! Carrot Cake’s not just for breakfast anymore!
Gluten Free! You betcha. Let me know if you give it a go.
Marilyn – this is beautiful!! And it sounds so delicious! Thanks for sharing on the What’s for Dinner Link up!
Thank you for the kind words.They are much appreciated.
That looks really good! I haven’t had a carrot cake in so long! Have you tried it without the addition of the cream cheese frosting?
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.
Looks so yummy – I want to devour it!
Thanks so much Carol!! Happy New Year.
It looks delicious and I love the way you presented it!
So pretty!
Kate | The Organized Dream
Thanks Kate! Happy New Year!
love that this is gluten free my daughter is always in search of recipes that are gluten free. This one sounds so yummy and looks so pretty
come see us http://shopannies.blogspot.com
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.
This looks so good! I would love you to come share this at Smell Good Sunday!
http://jaytriedandtrue.blogspot.com/2017/01/smell-good-sunday-1.html
Thank you Jay! I will definitely check it out!
That looks and sounds yum-deli-um-cious.
Thank you Maria! Merry Christmas!!