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Carrot Cake Gluten Free Recipe

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This recipe for Carrot Cake Gluten Free is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cake

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose gluten-free flour*
3/4 tsp. xanthan gum* see note
1 1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. salt
1 1/4 cups sugar
3/4 cup brown sugar
4 large eggs
1/3 cup unsweetened applesauce
1/2 cup canola or vegetable oil or melted coconut oil
1/2 cup melted unsalted butter (or oil)
3 cups finely shredded carrots (about 3 large carrots)
Directions:
Directions:
Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
In a medium bowl, whisk together flour, xanthan gum (if using) , baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
Let cake cool, in pan, on a wire rack.
When cake is cool, mix up cream cheese icing:
 

Cream Cheese Icing

Ingredients:  
Ingredients:  
8 ounces cream cheese, softened to room temperature
5 Tbsp. butter, softened to room temperature
2 1/2 - 3 cups powdered sugar
2 Tbsp. heavy cream or half and half
2 tsp. pure vanilla extract
Directions:
Directions:
When cake is cool, mix up cream cheese icing:
In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
Add 2 cups of powdered sugar and beat until well mixed.
Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.
Personal Notes:
Personal Notes:
*Gluten-free Flour Blend: The recipe recommends gfJules gluten-free flour or King Arthur Measure for Measure Flour or Gluten Free Mama’s All-purpose Almond Flour Blend. Another person tested this cake with Bob’s Red Mill 1 to 1 baking flour and said it worked great. Other high quality gluten-free flour blends should work well in this too!
*Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already
Can add raisins and/or chopped walnuts to the batter if you like
Can be baked in two 8 inch round pans to make a small layer cake.

 

 

 

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