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Gluten-Free Carrot Cake
Prep Time:
25 mins
Cook Time:
85 mins
Serves:
12 servings
Level:
Intermediate
Serve gluten-free carrot cake for Easter, birthdays, or any gathering where you want to delight a gluten-free eater. This recipe is made in two 9-inch cake pans so it has the standard double layer look, but this recipe works beautifully as casual cupcakes or a sheet cake, too.
Ingredients
Cooking spray
4 large eggs
1 1/4 cups light brown sugar
3/4 cup granulated sugar
1 cup plus 2 tablespoons neutral oil, such as grapeseed or avocado
1/3 cup buttermilk
2 teaspoons pure vanilla extract, divided
2 1/4 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cups grated carrots, from about three medium carrots, patted dry
1/2 cup coarsely chopped walnuts, optional
1/2 cup coarsely chopped raisins, optional
16 ounces cream cheese, softened to room temperature
1 cup (8-ounces) unsalted butter, room temperature
3 1/2 cups confectioners' sugar, more as needed
Preparation
Gather the ingredients.
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Why Is My Gluten-Free Cake Rubbery?
If your cake is rubbery, it may be the brand of all-purpose gluten-free flour you used. Gluten-free cakes need xanthan gum to mimic the texture of wheat-based cakes, so look for a blend that contains xanthan gum. Bob's 1 to 1 Gluten-Free Baking Flour is a reliable brand.
PRODUCT IN THIS RECIPE:
Olivivero Carrot