My brother was having a 40th birthday celebration and he wanted my aunt to make him a carrot cake for his party. Well in order for my kids and I to be able to join in on dessert, I had to make us a gluten free carrot cake.
I couldn’t believe how moist and airy this cake was. And some of the party goers wanted to sample what gluten free “tasted like” and said they thought my cake was actually tastier and even moister than the “regular wheat” carrot cake that was served.
Gluten free Carrot Cake with Cream Cheese Frosting
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup olive oil
- 3 eggs
- 2 cups gluten-free all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup sour cream
- 1 tablespoon pure vanilla extract
- 4 cups carrots, shredded
- ½ cup sweet coconut shredded flakes
- 2 cups or more sliced almonds
- Preheat oven to 350º F.
- Grease two (9-inch) cake pans. Set aside
- In a large mixing bowl cream together oil, sugars, sour cream, vanilla extract and eggs. Set aside.
- In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
- Add dry ingredients to wet ingredients until fully combined.
- Fold in shredded carrots and coconut flakes.
- Pour batter evenly into prepared pans.
- Bake for 25-35 minutes until center is set. (do not over bake!)
- Place pans directly into freezer to cool. This helps keep crumbs out of your frosting when you frost the cakes.
- While cakes are cooling prepare the frosting.
- When cakes are cooled remove them from pans and frost, then sprinkle top and sides of frosted cake with sliced almonds.
Cream Cheese Frosting recipe:
- 16 oz cream cheese, room temperature
- 1/2 cup butter, softened
- 2 lbs confectioners sugar (more if you want it thicker)
- 2 teaspoons pure vanilla extract
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
- Add powdered sugar gradually, beating after each addition until blended.