Servings 10-12
sourdough carrot cake muffin

Gluten Free Carrot Cake

This Gluten Free carrot cake recipe is my mom’s, adapted for those with gluten intolerance. Frosted with her cream cheese frosting you won’t know that it’s gluten free. I adore the spicy, nutty flavor, it is one of my favorites for the fall season. The beauty of this gluten free carrot cake recipe is that it couldn’t be easier to make. It’s perfect for your special event or Thanksgiving celebration.

gluten free carrot cake

2 cup Bob’s Red Mill Gluten Free Baking Flour 1-1

2½ teaspoon cinnamon

½ teaspoon ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

4 large eggs, room temperature

¾ cups unsweetened applesauce

1 cup sugar

½ cup canola oil

1 teaspoon vanilla extract

3 cups grated and peeled carrots

½ cup chopped walnuts

Preheat oven to 350° and line the bottom of  2 cake pans, or a 9”x13” with parchment paper, grease the sides.

In a medium bowl combine the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

In a stand mixer, whisk the eggs and then add the sugar, applesauce, oil and vanilla, mix.  Add the dry ingredients and stir until combined. Fold in the carrots and nuts.

Bake for 20-30 minutes until a toothpick inserted in the middle comes out clean.

Frost when completely cooled.

Cream Cheese Icing:

8 oz. cream cheese

1 box of powdered sugar

4 tablespoons of melted butter

1 teaspoon vanilla

In a mixing bowl, beat the cream cheese and melted butter together with an electric mixer at medium speed until well combined.

Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla.

Frost cake and serve.  Store the iced cake in the refrigerator for up to 3 days.

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