Description
A delicious and moist Gluten Free Carrot Cake that’s perfect for those with gluten intolerance. Loaded with fresh carrots and spices, it’s a tasty way to enjoy dessert.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Beat together the sugars and vegetable oil in a separate large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, nuts, vanilla extract, and raisins if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Notes
Serve at room temperature. Frost with cream cheese frosting for extra sweetness.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg