GLUTEN-FREE CARROT CAKE
Going gluten-free doesn't mean you can't indulge in your favorite treats! This gluten-free carrot cake has everything you love about the original, except it's made with rice flour instead of all purpose. Perfectly spiced with cinnamon and ultra moist thanks to the addition of freshly shredded carrots, this tender-crumbed carrot cake will quickly become a repeat recipe for the gluten-free person in your life. Even if you're not following a no-gluten diet, this cake is destined to win over everyone! Plus, a homemade cream cheese frosting takes this gluten-free masterpiece over the top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
- In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
- In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.
Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 60 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2580 mg, Sugar 37 g, TransFat 0 g
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Isabella Firth
[email protected]This cake was delicious! I'll definitely be making it again.
Ricardo Edwards
[email protected]I've made this cake for several parties now and it's always a hit! It's a great recipe to have on hand.
Hussein Rashid
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Isolda Tjikuzu
[email protected]I'm not usually a fan of carrot cake, but this recipe changed my mind! It was so good, I couldn't stop eating it.
Mamta kamlesh
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the frosting was the perfect amount of sweetness.
M Reid
[email protected]This cake was easy to make and turned out great! I'll definitely be making it again.
Avit Jeshi
[email protected]I've made this cake several times and it's always a hit! It's moist, flavorful, and the cream cheese frosting is the perfect finishing touch.
Candice Hatfield
[email protected]This cake was a bit dry, but the flavor was good.
Brii Marston
[email protected]This carrot cake was delicious! I made it for my husband's birthday and he loved it.
Kaden Manning
[email protected]I love this recipe! It's so easy to follow and the cake always turns out perfectly. I've even made it for my friends and family who don't have gluten sensitivities and they all rave about it.
Tariq Shehzad
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
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[email protected]This carrot cake recipe is amazing! I've made it several times now and it always turns out perfectly. It's so moist and flavorful, and the frosting is to die for.
Salwa Alaa
[email protected]I made this cake for my daughter's birthday party and it was a huge success! All the kids loved it and even the adults were asking for seconds. It's definitely a keeper.
Jared Cochran
[email protected]This gluten-free carrot cake was a hit at my last party! Everyone loved it, even those who don't usually like carrot cake. It was moist and flavorful, and the cream cheese frosting was the perfect finishing touch.