Gluten-free Carrot Cake

Gluten-Free Carrot Cake

While many cakes crumble when made gluten-free (pun intended), this one remains deliciously intact.
It’s my all-time favourite recipe that is as simple as it is scrumptious.
Additionally, it can easily be made dairy-free.

Gluten-free Carrot Cake

Cake Batter

  • 2 Cups Sugar
  • 4 Eggs
  • 1 ½ Cups Light Olive Oil Or Your Favourite Vegetable Oil
  • 2 Cups Of All-Purpose Gluten-Free Flour. My Favourite Is Edmonds Plain Flour Gluten Free
  • 1 ¾ Teaspoons Baking Soda
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Chopped Nuts (I Swap This For ½ Cup Coconut And ½ Cup Shredded Coconut)
  • 3 Cups Freshly Grated Carrots

Cream Cheese Icing

Directions

  • Preheat oven to 180℃
  • Grease and line two 22cm cake pans, one 25cm pan, or 36 muffin cups.
  • Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer.
  • Add the oil and vanilla and beat until smooth.
  • In a separate bowl combine gluten-free flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  • Add the dry ingredients to the wet ingredients and beat until blended.
  • Stir in the grated carrots and nuts (or coconut).
  • Pour the batter into prepared pans.
  • Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

Cream Cheese Icing

  • Place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add icing sugar and beat until smooth and creamy.
  • Ice the cake when it is cold.
Carrot Cake Cupcakes

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