If you love carrot cake, you will love this rich, moist cake recipe. It is gluten free and you would never know it if someone didn’t tell you. This is my number 1 cake I get asked to make for birthdays, community events, special occasions, etc… When I first started my journey into the gluten free world, this was one of my first GF recipes I created and it became a big hit.
If you are dairy free, you can swap out the cream cheese and butter for dairy free versions. Vegan, no worries, sub the eggs with flax eggs. See below.
- The following equals 1 Flax Egg. 1 Flax Egg = 1 Egg
- 1 T ground flaxseed meal + 3 T water. Mix and set a side for a few minutes.
- Plus you will get the added bonus of all that extra fiber and omega 3’s.
Carrot Cake
Your guest are going to have a hard time believing this Carrot Cake is gluten free. If you don't tell them they will never know. It will be our little secret.
Ingredients
- 2 C Organic Namaste Perfect Blend Gluten Free Flour
- 1T Cinnamon
- 2 t Baking Powder and Soda
- 1 t Salt
- 4 Eggs
- 2 C Sugar
- 1 C Crushed Pineapple, drained
- 1 C Oil
- 2 t Vanilla
- 3 C Grated Carrots
- 1 C Chopped Walnuts or Pecans
- 1 C Raisins
- 1 8oz Cream Cheese Softened
- 1/2 C Butter Softened
- 2 C Powdered Sugar Sifted
- 1 1/2 t Vanilla
Instructions
- In a medium bowl combine the flour, cinnamon, baking powder, baking soda and salt. Set a side.
- In a mixer, using the whisk/wire whip attachment, beat eggs, then add the sugar and beat for 1 minute, occasionally scraping the sides of the bowl. Add pineapple, oil and vanilla, continue beating.
- Add Dry Ingredients to Wet, beat slowly at first until well blended, scraping the sides. Beat at medium high for 1 to 2 minutes.
- Change the attachment to the flat beater. Using the flat beater, fold in the carrots, nuts and raisins, mix well.
- Pour into well greased 13 x 9 inch pan.
- Bake at 325 for 50 to 65 minutes.
- Test with toothpick, if toothpick comes out clean it is done.
- Let Cake Cool: It is important that the cake is completely cool before frosting. If you are in a hurry, cool the cake on the counter for at least 40 minutes, then you can finish cooling in the refrigerator, to speed it up.
- Beat the cream cheese and butter, add the vanilla and powdered sugar. Begin to beat on low, gradually increase the speed to high, scraping the sides of the bowl. Beat until light and fluffy. If too stiff you can add a little milk, a tablespoon at a time, until your preferred consistency.
- Spread frosting on top of cake, sprinkle with chopped nuts and get fancy if you so desire. Enjoy!
Frosting
Notes
For layered cake, double frosting recipe.
This recipe makes great cupcakes. Approx. 24
Use organic ingredients whenever available.
If using regular wheat flour, substitute equal amount of flour for Namaste flour.
If you are dairy free, you can swap out the cream cheese and butter for dairy free versions. Vegan, no worries, sub the eggs with flax eggs. See below.
The following equals 1 Flax Egg. 1 Flax Egg = 1 Egg
1 T ground flaxseed meal + 3 T water. Mix and set a side for a few minutes.
Plus you will get the added bonus of all that extra fiber and omega 3's.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 750Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 101mgSodium: 442mgCarbohydrates: 91gFiber: 3gSugar: 69gProtein: 8g
Nutrition information isn’t always accurate. Nutrition data provided here is only an estimate. If you are tracking nutritional data for medical purposes please consult an outside, trusted source. Create Cook Garden is not responsible for nutrition data provide or the outcome of the finished product, by the person using this recipe. By using this recipe you agree to these terms. Thank you, Create Cook Garden
Leave a Reply