Gluten Free Carrot Cake

Who would have thought there is a delcious Gluten Free Carrot Cake? Carrot cake is one of our favorites, but it can sometimes seem like a chore with so many ingredients. And, it is definitely one of those recipes you won’t find gluten-free outside your own home.  We’ve simplified the ingredients and directions of carrot cake as much as possible to make this recipes easy!

Recipe:

Gluten Free Carrot Cake http://glutenintoleranceinformation.com/gluten-free-carrot-cake/Steps:

1.  Preheat oven to 350 F.

2.  Grease bottom of two equal sized round baking pans or one 9 x 13 Pyrex.

3. Shred about 5-8 whole carrots (tips removed and peeled if desired) in a food processor to equal about 3 cups of shredded carrots.  We used the Ninja blender for this, making it simple and quick with minimal clean up.

4.  In a large bowl mix with mixer until just combined:

  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 cup extra virgin coconut oil
  • 3 eggs
  • 1/2 cup buttermilk (substitute coconut milk or almond milk if you are dairy intolerant)
  • 1 tablespoon pure vanilla extract

5.  In a smaller bowl combine:

6.   Add dry ingredients to wet ingredients until just combined, being careful not to over mix.

7. Fold in shredded carrots.

8. Pour into prepared pan(s).

9. Bake for 20 – 25 minutes for two round pans. Bake longer for 9 x 13 Pyrex dish (anywhere from 30 – 40 minutes).  Cake is done when a toothpick comes out clean.

10.  Allow cake to cool before frosting.

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Cream Cheese Frosting:

Combine thoroughly using hand mixer:

  • 4 tablespoons butter, room temperature
  • 8 oz cream cheese, room temperature
  • 2 cup confectioners sugar
  • 1 teaspoon pure vanilla extract

NOTE: Double the recipe if you used 2 round pans for your cake as you will need more frosting.

OPTIONAL: Top with 1 cup walnuts, pecans or almonds, chopped.

If you are dairy intolerant, this gluten free carrot cake is delicious without frosting too!