This cake is my signature cake. All of my gluten-eating family and blog followers rave about this cake. They state that this is the best carrot cake they have ever had!
I have only attempted to create a gluten free carrot cake recipe once before, and it had turned out way too heavy. Not this one! It is perfect, now that I have created the perfect gluten free self-rising cake flour blend. It has been working cup for cup in most of my cake recipes (in place of gluten all-purpose flour and baking powder/baking soda).
This gluten free carrot cake is of medium weight. If you like a heavier cake, just add an additional 1/4 cup cooking oil. Oil increases moisture. I hadn’t had any carrot cake in years, and I can only tell you that I was in heaven! All of my readers, family, and friends state that this is the best carrot cake they’ve ever had. Enjoy! (See all of the below photos .)
UPDATE August 15, 2019: I made a mini version of this cake and made a couple of changes. See the texture here. If you prefer that texture, more moist with a little brown sugar, make the following changes to this recipe:
ADD an additionl 1/4 cup oil.
REPLACE 1/4 cup granulated sugar with light/golden brown sugar.
A gluten free carrot cake that gluten eating people never know is gluten free!
For the Carrot Cake
- 2 cups Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
- 1/2 teaspoon salt
- 1-3/4 teaspoon ground cinnamon
- 4 large eggs, at room temperature
- 1-1/2 cups granulated sugar
- 3/4 cup neutral-flavored oil, plus more for pan
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened applesauce or crushed pineapple drained
- 2-1/2 cups carrots, finely chopped in a food processor or finely hand grated
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup brown or golden raisins (optional)
- 1 recipe Gluten Free Cream Cheese Frosting using the listed dairy-free ingredients, if needed
- Preheat the oven to 350°F. Oil two 9-inch, round cake pans. Place a sheet of parchment paper on the bottom of each pan and oil their tops.
- In a large bowl, whisk together flour blend, salt, and cinnamon; set aside.
- In the large bowl of your mixer, beat the eggs for 1 minute on high speed. (It should look a little foamy on top.)
- Add sugar and beat for an additional minute.
- Slowly pour in oil, in a stream, while continuing to beat. You'll notice that the mixture will begin to thicken.
- Add vanilla and applesauce or crushed pineapple, mix on low just long enough to blend.
- Stop the mixer. Add flour all at once. Mix on medium-low, just until all flour is moistened, scraping sides and bottom one time.
- Using a rubber/silicone spatula, fold in carrots, and, if using, nuts and raisins.
- Distribute the batter evenly between the two pans.
- Place both pans in the oven, on the center rack, and bake for 20 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Place both pans on a cooling rack for 5 minutes, or until you can comfortably touch them without a potholder.
- Oil a wire rack. Remove the cake from the pans and transfer to the rack, top sides down, and allow to cool completely, about 1 hour 20 minutes.
- While the cake is cooling, make the frosting.
- Once cooled, frost your cake. You may add finely chopped walnuts to the top border of the cake for garnish. If you are good at cake decorating, create a carrot out of orange and green colored frosting or marzipan. Cover and refrigerate any leftovers. Slice and freeze individual slices for long-term storage.
While weighing cake pans containing batter usually works well, it does not when the batter contains nuts or raisins. One half may contain more than the other.
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