Description
Indulge in the moist and flavorful delight of Gluten Free Carrot Cake, a perfect blend of tender shredded carrots and warm spices, topped with luscious cream cheese frosting. This cake is an absolute showstopper at gatherings, capturing hearts and taste buds alike. Whether you’re celebrating a special occasion or simply enjoying a sweet treat, this versatile recipe ensures satisfaction with every bite.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups shredded carrots (about 4 medium carrots)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat sugar, eggs, and vanilla until fluffy. Fold in shredded carrots.
- Gradually combine dry ingredients into the wet mixture until just blended.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks. Prepare the cream cheese frosting while cakes cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg