Gluten Free Carrot Cake Recipe

I added 1 2 c of raisins and made 2 rounds for a layer cake instead of a sheet cake.

Gluten free carrot cake recipe. Bake the cake layers for 60 minutes. Tap out excess flour. This is a fantastic gluten free recipe. Gluten free carrot cake challenge accepted.

This carrot cake starts with betty crocker gluten free yellow cake mix then simply add classic spices carrots and nuts and you re on your way to deliciousness. Regular cake batter is sweet and so should gluten free cake. The cake turned out fluffy and moist and the frosting recipe was the perfect accompaniment. Once the cake cools for an hour we know it s hard to wait it gets covered in irresistible cream cheese frosting with coconut flakes for a tasty twist if desired.

Bake the cake for 40 to 50 minutes or until a cake tester inserted into the center comes out clean. Cool completely before frosting. I did double the frosting recipe to cover the entire cake and fill the center. Gradually beat into sugar mixture until blended.

This gluten free carrot cake is amazing. In a large bowl beat the sugar pineapple eggs and mayonnaise until well blended. Or cupcakes for 30 minutes. Frost when completely cool.

In a medium bowl whisk to. Preheat oven to 350 and line two 8 cake pans with parchment paper. Gluten free cake baking tips. Remove the cake from the oven.

Using electric mixer on medium high speed beat cream cheese and butter in a large bowl scraping down as needed until very smooth about 2 minutes. Combine the rice flour potato starch soy flour baking soda cinnamon xanthan gum ginger and salt. Remove the cake s or cupcakes from the oven and allow to rest for 5 minutes before turning out of the pan onto a rack to cool. I ve noticed that gluten free flours tend to dull the flavor of cakes just a tad.

And given that a carrot cake recipe was long overdue for the blog it was a challenge i took willingly. Developed at the request of a reader who wanted carrot cake to celebrate a birthday it needed to be good. The cake should be brown and firm on top with an internal temperature of 212 f. Allow the cake to cool for 5 minutes in the pan then loosen the edges with a knife and carefully turn it out onto a rack.

I usually double the amount of cinnamon or extracts if i m baking a gluten free cake adapted from a regular cake recipe. Grease sides of pan with vegetable oil and dust with almond flour to coat.