November 24, 2023
Gluten Free Carrot Cake
Prep time:
20 min
Cook time:
45 - 55 min
Total time:
90 min
Gluten Free Carrot Cake
Get ready to party with our epic Carrot Cake – the gluten free superstar brought to life by the awesomeness of Hand + Heart Gluten Free All Purpose Flour (1 to 1). This cake is not just gluten-free; it’s like a flavor fiesta that’s about to blow your taste buds’ minds!
Imagine each mouthwatering slice packed with freshly grated carrots, chewy raisins, and crunchy walnuts – a party in every bite! And we’ve got cinnamon spice and shredded coconut joining the shindig for that extra oomph. The fun doesn’t stop there! Picture a smooth cream cheese frosting filling, turning this cake into a gluten free rave that’s about to make your dessert dreams come true.
This is not your regular cake; it’s a gluten free legend that’s ready to rock your taste buds. Thanks to Hand + Heart Gluten Free All Purpose Flour (1 to 1), gluten free has never tasted this good. So, whether you’re celebrating something big or just in the mood for a sweet treat, our Gluten Free Carrot Cake with creamy cream cheese frosting is here to prove that gluten free can be the life of the party. Get ready to indulge in the gluten free magic of our Carrot Cake – because who said gluten free can’t be seriously fun, delicious, and a little bit decadent?
Gluten Free Carrot Cake
Prep time:
20 min
Cook time:
45 - 55 min
Total time:
90 min
Yield:
10 - 12 servings
Author:
made by hand, from the heart
Ingredients
For the cake:
- 2 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 300g grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
- 1 cup coarsely chopped walnuts plus more for cake decoration
- 50g shredded coconut unsweetened (optional)
- 80g plump raisins (dark or golden) or dried cranberries
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
Cream cheese frosting:
- 16 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter, room temperature
- 4 cups powdered sugar (sifted)
- 4 teaspoons pure vanilla extract
Instructions
- Butter 2 – 8 inch round baking pans and dust with gluten free flour . Tap out excess.
- In a medium bowl, whisk together gluten free flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another bowl, stir together the carrots, chopped nuts and raisins, set aside.
- Using a hand mixer or stand mixer fitted with a paddle, beat the sugar and oil together until smooth. Add the eggs one at a time and continue to beat until it is well incorporated and slight lighter in color.
- Reduce the speed to low and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans.
- Bake at 350ºF for 45 – 55 minutes until a wooden stick inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges.
- Transfer the pans to a cooling rack, cool for 5 minutes, then turn out onto racks to cool to room temperature. (The cakes can be wrapped airtight and kept at room temperature overnight)
Make the frosting:
- In a large bowl, cream the butter until smooth. Add cream cheese and beat until smooth and no lumps.
- Add the powdered sugar one cup at a time. Then add in the vanilla extract. Whip until smooth and no lumps.
- Once the cake is completely cool, frost the cake.
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